| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizer |
1 |
Servings |
INGREDIENTS
| 1 |
|
Jar (9-oz) green olives (unpitted) |
| 2 |
|
Cloves garlic; or more |
| 2 |
|
Dried chili peppers (or whatever); or more |
| 1 1/2 |
tb |
Wine vinegar |
| 1 |
ts |
Dried dill weed |
INSTRUCTIONS
All the recent talk about olives stuffed with various peppers reminded me
of an old family recipe for what Mom called "Garlic Olives". Here it is,
and you can adjust as you choose.
Drain liquid from olives into small sauce pan, add garlic and peppers,
simmer for 5 minutes. Add vinegar. Unpack and repack olives putting
peppers and garlic between alternate levels. Put dill on top of olives and
pour hot juice over and mix well. Recap and chill. Leave for at least a
week before eating. Mom use to make a case of these at a time and by the
time you got to the last jars, the olives were so hot that you would burn
your lips on you Martini.
For those worried about an early frost, please remember the "Dilly Green
Tomatoes" recipe in the Better Homes and Gardens Cook book and substitute
peppers of choice. These can also be a divine blessing during the long
winter months.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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