Free Recipe Pickled Hot Peppers 2
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Pickled Hot Peppers 2 Recipe
2 lb Fresh hot chiles; 1-2 inches
-long
4 Cloves garlic; peeled
24 Peppercorns
8 Whole allspice
1 lg Bay leaf; quartered
2 c Distilled white vinegar
2 c Water
2 ts Non-iodized salt
4 tb Olive oil
Pickled Hot Peppers 2 Preparation
Rinse peppers, make a large slit in each one and trim stems to a stub. Pack peppers into four wide-mouthed canning jars, dividing equally. Scatter among them a share of the seasonings: 1 clove garlic, 6 peppercorns, 2 allspice berries and a piece of bay leaf in each jar. Combine vinegar, water and salt in saucepan and heat to simmering. Pour hot solution over peppers, covering completely. Add enough olive oil to each jar to cover the surface. Seal jars with 2-part canning lids and process in boiling water bath for 20 minutes. The peppers are good to eat after 2 weeks, but better after a month or more. by bunny <layla696@ix.netcom.com> on Mar 1, 1998
Cooking Temperature:
Recipe Serves: 1
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