Title: Pickled Hot Red Peppers
Categories: Vegetable Pickle
Yield: 4 Servings

2	lb	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	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:

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 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

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

previous

next