*  Exported from  MasterCook  *
 
                          PICKLED HOT RED PEPPERS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Small, fresh hot red peppers
    4                    Garlic cloves -- peeled
                         -ÿÿMore if you like
    8                    Whole allspice
   24                    Peppercorns
    1       lg           Bay leaf -- torn into quarters
    2       c            Distilled white vinegar
    2       c            Water
    2       ts           Salt
    4       tb           Olive oil, or as needed
 
   RINSE AND DRAIN THE PEPPERS; trim stems to a stub.
   Pack the peppers into 4 wide-mouthed pint canning
   jars, dividing them equally. As the peppers are
   packed, scatter among them a share of the seasonings:
   
   In each jar place: 1 clove garlic split; 2 whole
   allspice; 6 peppercorns; and a piece of bay leaf.
   
   Combine the vinegar, water and salt in a
   stainless-steel or enameled saucepan and heat the
   mixture to simmering. Pour the hot solution over the
   peppers, covering them completely and leaving 1 inch
   of head space. Remove any bubbles and add liquid if
   necessary to maintain head space. (If there should be
   insufficient solution to cover the peppers, make more
   in the same proportions; no harm will be done if a few
   moments are required to do this.) Add enough olive oil
   to each jar to cover the surface of the liquid, about
   1 tablespoon. Seal the jars with new two-piece canning
   lids, according to manufacturer’s directions and
   process for 15 minutes in a boiling water bath. Cool,
   label and store the jars. The peppers are good to eat
   after 2 weeks, but they will be better after at least
   a month’s rest in the jar. Makes 4 Jars
  
 
 
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