Pickled Hot Cherry Peppers

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Martha Stewart


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2 pounds hot cherry peppers, washed well and dried

6 garlic cloves, halved

3 dried bay leaves

3/4 teaspoon whole black peppercorns

4 cups white-wine vinegar (at least 5 percent acidity)

1 1/3 cups water

1/4 cup sugar

1 1/2 teaspoons coarse salt

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