| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | pt | Water |
| 1 | pt | Vinegar (5%) |
| 1 | tb | Pickling Salt |
| Enough peppers to stuff into a 1 quart jar |
INSTRUCTIONS
This makes 1 quart, and just multiply/divide to match the volumes you will need. Prepare peppers (slice them, cut the ends off or if packing whole, at least put a slit or whole with a toothpick). Place water, vinegar and salt in a pot and bring to a boil. While mix is heating, in another pot sterilize your jars. Once jars have been sterilized, blanch peppers in brine mix for 1 minutes, then quickly transfer to an ice-water bath for 1 minute (this helps keep you peppers well colored). Then pack you peppers into the jar and pour brine into jars (if doing whole peppers, you may want to use a spoon to push down on the peppers once mix is in to help empty the pepper of gas and force in the liquid--press then release for a few seconds and repeat a few times). Once jar is full (and "gas" is out), place on your lid & ring and hand tighten. Place in boiling water bath for about 5 minutes, then remove and allow to cool. Let "cure" for about 2-3 weeks for best results. Store in cool dark place for up to 18 months. Posted to CHILE-HEADS DIGEST V4 #072 by ike@fast.net (Tim Eichman) on Aug 07, 1997
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