Recipe - Kays Easy Pickled Peppers

1 (up to)
1 One half pound Fresh hot peppers (any kind
you like)
1 Good sized handful cayenne
peppers (optional adds
color to mix)
1 pack (1lb) peeled baby carrots
1 (up to)
2 Heads garlic; peel and
separate cloves
One fourth cup Sage
One fourth cup Black peppercorns
One fourth cup Whole corriander seeds
White vinegar to cover

Date: Sun, 21 Apr 1996 20:44:10 0700 (PDT)

From: Lorraine Heidecker lheid@saclink.csus.edu
I'd like to share my solution to the wussification of the sorte bought
pickled jalapenos. Like many of you, I despise "crisp, tamed" (yecch)
peppers, but I am no into canning. (I'm scared I'll goof up and kill
someody) So I cold pack pappers myself, and keep them in the fridge until
eaten. It takes less than an hour and they last for the 3 4 weeks it
takes me to eat my way through them. (added bonu8s my significant other
who can't take hot peppers, loves the fcarrots and the garlic cloves in
this mix.) I slice each jalapeno on one side so the vinegar can get inside
it better but I don't know if that's really necessary. Cooking time for the
peppers depends on how soft you like them 510 minutes for crisp, 1015
minutes for soft. Alll measurements are approximate as I eyeball the
amounts on all of my creations. (God willthe woman SHUT UP and give us the
recipe ???)

Put the carrots on to boil in the vinegar. Stab each pepper with a paring
knife. After the carrots have cooked for about 10 minutes, add everything
else to the pot. Simmer 5 (crisp) to 15 (soft) minutes depending on your
taste. Pour mixture into old mayo jars or what ever else large glass jars
you have on hand that have a cover. Cover (not too tight) and let cool for
an hour or so. Then refrigerate. You can east these right away but if you
way for a few days the vegetables (carrots and garlic) will get hotter.
Enjoy!

CHILEHEADS DIGEST V2 #301

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.