Mike's pickled hot peppers
4 pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Hot Peppers |
| 5 | cups | White vinegar |
| 2 | tablespoons | Oregano, fresh leaves |
| 8 | mediums | Garlic cloves, peeled, |
| Sliced thin | ||
| Salt, to taste | ||
| 5 | cups | Oil, 1/2 olive, 1/2 corn |
Directions
1. Slice the Hot Peppers crosswise into ¼ inch slices, with the seeds. Set aside in a glass bowl. 2. In a medium saucepan, bring the vinegar to a simmer. Pour over the peppers and let stand for 25 minutes. Drain and discard the vinegar. 3. Add the oregano, garlic, salt, and 4 cups of oil to the bowl. Toss
and transfer the peppers with a slotted spoon to 4 perfectly clean pint jars, leaving a ½ inch headspace. Pack down firmly. Pour the oil over the peppers, leaving a ¼ inch headspace. Tap gently on countertop to remove any air bubbles. Let the jars sit at room temperature, uncovered, overnight. 4. The next day, again, tap gently on counter to remove any visible air bubbles. If the oil has settled so that the peppers are exposed, fill the jars with a little more oil to cover the peppers completely.
Seal tightly and store in a cool place for 3-4 months before opening.
Remarks: There is no need to boil the jars of peppers in a water bath since the peppers are completely immersed in oil.
NOTES: I grow five different kinds of peppers in my side yard each year. Jalapeno's, Anneheim's, Sweet Bannana, Hungarian Hot Wax, and Serrano's. As they ripen, I use whatever combination of peppers that are ready, so each batch of pickled peppers comes out a little different as far as heat goes. Also, the original recipe called for only 4 cloves of garlic, I increased it to 8. I won a Blue Ribbon for this recipe at the Clark County, Washington, Fair 1989.
Submitted By MIKE NIEBAUER On 10-09-95