Pickled Hot Red Peppers

PICKLED HOT RED PEPPERS

4 Preparation Time :

Categories : Vegetables

Amount Measure Ingredient -- Preparation Method -- -- --

2 lb Small, fresh hot red peppers

4 Garlic cloves -- peeled

-ÿÿMore if you like

8 Whole allspice

24 Peppercorns

1 lg Bay leaf -- torn into quarters

2 c Distilled white vinegar

2 c Water

2 ts Salt

4 tb Olive oil, or as needed

RINSE AND DRAIN THE PEPPERS; trim stems to a stub.

Pack the peppers into 4 wide-mouthed pint canning

jars, dividing them equally. As the peppers are

packed, scatter among them a share of the seasonings:

1 clove garlic split;

2 whole

allspice; 6 peppercorns; and a piece of bay leaf.

Combine the vinegar, water and salt in a

stainless-steel 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 two-piece 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 - - - - - - - - - - - - - - - - - -