Recipe - Hot Pepper Pickles

12 Hot green chiles *
6 Fresh lemons or limes; (I
prefer limes)
4 teaspoon Salt
1 tablespoon Tumeric

* (I use One half red) Cayenne type works well, but I have done this w/Habanaros
and Thai Dragons as well.

Cut the chiles in half lengthwise. Remove seeds for appearance Place in a
glass bowl and add the lime or lemon juice, salt and tumeric. Mix and store
tightly closed at room temperature for a week. (AlertBotulism police
coming.) At the end of the week they are ready to be served. Yes, they are
hot and quite tasty with Indian food or just as a snack. With this
combination I really don't feel there is a chance of botulism or much else
surviving the salt and lemon/lime.

Posted to CHILEHEADS DIGEST by RST G synapse7@home.com on Jul 01, 1999,
converted by MM_Buster v2.0l.