*  Exported from  MasterCook  *
 
                           QUICK PICKLED PEPPERS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Water
    1       c            White wine vinegar
    2       tb           Kosher salt
    1       lg           Red pepper
    1       lg           Yellow pepper
    1       lg           Green bell pepper
    1                    Clove garlic
    1                    Leafy inner rib of celery
    1                    Sprig fresh basil or oregano
 
   Info:  posted by Perry Lowell, April 1993 from Good
   Food magazine, September 1987
   
   1.  Heat the water, vinegar, and salt to boiling in
   medium saucepan. Reduce heat and simmer covered until
   salt is completely dissolved, about 3 minutes.
   
   2.  Rinse peppers well.  Cut in half through stems;
   remove stems, seeds, and white pith.  Cut each half
   lengthwise into thirds. Lightly press garlic with flat
   of knife and peel.  Pack peppers, garlic, celery, and
   herb sprig into hot clean 1 quart canning jar.
   
   3.  Fill jar with hot vinegar mixture.  Slip thin
   rubber spatula down sides of jar to release air
   bubbles.  Add more vinegar mixture if needed. Seal jar
   with new canning lid.  Store in cool dark place or in
   refrigerator at least 1 week before serving.  Flavor
   improves with longer storage.
   
   (Note:  table salt can be used, but it may make brine
   cloudy)
   
   Nutrition Information per Piece:        8
        calories 0 g protein 2 g carbohydrates 0 g fat
   101 mg sodium
  
 
 
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