Pickled Peppers or Chiles
Yield
6 servingsPrep
30 minCook
10 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
sweet red bell peppers
|
|
| 1 | quart |
vinegar
|
*
|
| 1 | quart |
water
|
*
|
| 4 | teaspoons |
salt
|
|
| 1 | x |
olive oil
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
sweet red bell peppers
|
|
| 0.9 | l |
vinegar
|
*
|
| 0.9 | l |
water
|
*
|
| 2E+1 | ml |
salt
|
|
| 1 | x |
olive oil
optional |
*
|
Directions
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 to 160 degrees F.
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 ½ inch of the jar rims.
Or, if you wish to add olive oil, pour the vinegar to within ¾ inch of the rim and pour oil to within ½ 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.
