Jewell's crisp peppers
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Peppers | ||
| Vinegar | ||
| Water | ||
| Garlic cloves | ||
| Dried red peppers | ||
| Salt | ||
| Sugar | ||
Directions
Here's one of my favorites. It was given to me by a friend who passed away a few years ago. After heating up the kitchen for two days making traditional canned salsa, it's a nice change. .....an easy cold recipe to use up all those sweet banana peppers: Clean peppers, cut into sections. Stuff jars with peppers. Fill with ½ vinegar and ½ water. Add 2 cloves garlic whole 4 dried red peppers 1 Tbsp. salt 1 Tbsp. sugar
Set on counter at room temp for 2 days, upside down. Put in refrigerator for 3 days. Eat!
Posted to CHILE-HEADS DIGEST by Michelle DeWitt <mikey@...> on Aug 15, 1999, converted by MM_Buster v2.0l.
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