Tabasco peppers are best known for their use in hot sauce, but these small spicy peppers can easily be pickled the same way you would jalapenos or banana peppers. Pickled tabasco peppers give a flavorful boost to sandwiches, tacos and burgers, but you'll be looking for any opportunity to crack open a jar. The peppers will keep safely in the refrigerator for up to 1 month, or you can store them in canning jars sealed with a boiling water bath for up to 1 year.
Thoroughly rinse the peppers under cold water. Pierce the skin of peppers three or four times with a wooden skewer or slice a small slit in each pepper. If your peppers are on the larger side, you can cut them into 1/4-inch thick rings, if you wish. Place the peppers in a clean canning jar, leaving 1/2 inch of headspace.
Combine equal parts distilled white vinegar and water in a medium saucepan. You'll need about 1 cup of liquid for every 1 cup of tabasco peppers.
Add 2 teaspoons of kosher salt for every 1 cup of liquid. If you like, add equal parts sugar and salt to the liquid to give the peppers a slightly sweet kick.
Add aromatics to the mixture, if you wish. Whole cloves of garlic, peppercorns, mustard seeds, coriander seeds and bay leaves are all excellent additions.
Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Pour the vinegar solution into the pepper-filled jars, leaving 1/2 inch of headspace. Tightly seal the jar.