Recipe - Pickled Hot Red Peppers

2 pound Small, fresh hot red peppers
4 Garlic cloves; peeled
=OR= More if you like
8 Whole allspice
24 Peppercorns
1 lg Bay leaf; torn into quarters
2 cup Distilled white vinegar
2 cup Water
2 teaspoon Salt
4 tablespoon Olive oil, or as needed

RINSE AND DRAIN THE PEPPERS; trim stems to a stub. Pack the peppers into 4
widemouthed pint canning jars, dividing them equally. As the peppers are
packed, scatter among them a share of the seasonings:

In each jar place: 1 clove garlic split; 2 whole allspice; 6 peppercorns;
and a piece of bay leaf.

Combine the vinegar, water and salt in a stainlesssteel or enameled
saucepan and heat the mixture to simmering. Pour the hot solution over the
peppers, covering them completely and leaving 1 inch of head space. Remove
any bubbles and add liquid if necessary to maintain head space. (If there
should be insufficient solution to cover the peppers, make more in the same
proportions; no harm will be done if a few moments are required to do
this.) Add enough olive oil to each jar to cover the surface of the liquid,
about 1 tablespoon. Seal the jars with new twopiece canning lids,
according to manufacturer's directions and process for 15 minutes in a
boiling water bath. Cool, label and store the jars. The peppers are good to
eat after 2 weeks, but they will be better after at least a month's rest in
the jar. Makes 4 Jars

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini