Pickled Hot Peppers

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Pickled Hot Peppers Ingredients

2 lb Fresh hot chiles; 1-2 inches	2 c Distilled white vinegar
4 Cloves garlic; peeled	2 c Water
24 Peppercorns	2 ts Non-iodized salt
8 Whole allspice	4 tb Olive oil
1 lg Bay leaf; quartered

Instructions for Pickled Hot Peppers

Rinse peppers, make a large slit in each one and trim stems to a stub. Pack peppers into four wide-mouthed canning jars, dividing equally. Scatter among them a share of the seasonings: 1 clove garlic, 6 peppercorns, 2 allspice berries and a piece of bay leaf in each jar. Combine vinegar, water and salt in saucepan and heat to simmering. Pour hot solution over peppers, covering completely. Add enough olive oil to each jar to cover the surface. Seal jars with 2-part canning lids and process in boiling water bath for 20 minutes. The peppers are good to eat after 2 weeks, but better after a month or more. Posted to recipelu-digest by "bunny" on Mar 1, 1998

Main Ingredient: PepperCuisine: Uncategorized

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