Hot garlic olives

1 Servings

Ingredients

Quantity Ingredient
1 Jar (9-oz) green olives (unpitted)
2 Cloves garlic; or more
2 Dried chili peppers (or whatever); or more
1½ tablespoon Wine vinegar
1 teaspoon Dried dill weed

Directions

All the recent talk about olives stuffed with various peppers reminded me of an old family recipe for what Mom called "Garlic Olives". Here it is, and you can adjust as you choose.

Drain liquid from olives into small sauce pan, add garlic and peppers, simmer for 5 minutes. Add vinegar. Unpack and repack olives putting peppers and garlic between alternate levels. Put dill on top of olives and pour hot juice over and mix well. Recap and chill. Leave for at least a week before eating. Mom use to make a case of these at a time and by the time you got to the last jars, the olives were so hot that you would burn your lips on you Martini.

For those worried about an early frost, please remember the "Dilly Green Tomatoes" recipe in the Better Homes and Gardens Cook book and substitute peppers of choice. These can also be a divine blessing during the long winter months.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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