Recipe - Pickled Peppers Or Chiles

2 One half pound Red or green sweet peppers
or fresh hot chiles
1 qt Vinegar
1 qt Water
4 teaspoon Salt
Olive oil; optional

Wash the peppers or chilies thoroughly. Cut around the stem of each large
pepper and pull out the stem with attached core and seeds. Leave the
peppers whole of cut them into sections or strips, as desired. Hot chilies
may be stemmed and seeded, of left whole with stems intact. Make two small
slits in whole peppers or chilies.

Mix the vinegar and water; heat to a simmer 150 F to 160F. The vinegar
should NOT be allowed to boil. Add the salt

Pack the peppers of chilies rather tightly into jars. Pour the hot vinegar
mixture over the peppers to within One half inch of the jar rims. Or, if you
wish to add olive oil, pour the vinegar to within Three fourths inch of the rim and
pour oil to within One half inch of the rims. The peppers or chilies will be
coated with oil when they pass through the oil layer as you use them.

Cover jars and process for 15 minutes in a boiling water bath.

From The Time Life Good Cook Series Preserving

Syd.Bigger@salata.com (Syd Bigger)

CHILEHEADS ARCHIVES

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