Pickled peppers or chilies

6 servings

Ingredients

Quantity Ingredient
2½ pounds Red or green sweet peppers or:
2½ pounds Fresh hot chilies
1 quart Vinegar
1 quart Water
4 teaspoons Salt

Directions

olive oil (optional)

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 F to 160F. 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.

From The Time Life Good Cook Series - Preserving

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