Recipe - Pickled Hot Peppers

Hot banana peppers
1 qt White vinegar
1 qt Water
1 (up to)
2 Cloves garlic
One half cup Salt
1 teaspoon Olive oil

From: Judy Howle howle@EbiCom.net

Date: Sun, 21 Jul 1996 17:48:31 0500
Cut peppers in 1" circles. Put in sterilized large mouth jar(s). Cover
with salt solution: One half cup plain salt to One half gal. water.

Let sit for 45 days. Be sure peppers stay submerged at all times. Take
peppers out and rinse. Pack in sterilized jar(s).

Bring to a boil: white vinegar, water, garlic, and salt. Pour boiling
solution over peppers. Place one clove of garlic in each jar. Add 1 tsp.
olive oil to each qt. If you use pint jars, add One half tsp.

She does not mention processing the peppers and the salt and vinegar would
probably preserve them, but to be safe, I would process them for 15 minutes
in a boiling water bath. If processed for 15 min. jars do not have to be
sterilized first.

CHILEHEADS DIGEST V3 #051

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