Jewell’s Crisp Peppers

INGREDIENTS

INSTRUCTIONS

Here's one of my favorites. It was given to me by a friend who passed away
a few years ago. After heating up the kitchen for two days making
traditional canned salsa, it's a nice change. .....an easy cold recipe to
use up all those sweet banana peppers:
Clean peppers, cut into sections. Stuff jars with peppers. Fill with 1/2
vinegar and 1/2 water. Add 2 cloves garlic whole 4 dried red peppers 1
Tbsp. salt 1 Tbsp. sugar
Set on counter at room temp for 2 days, upside down. Put in refrigerator
for 3 days. Eat!
Posted to CHILE-HEADS DIGEST by Michelle DeWitt <mikey@qni.com> on Aug 15,
1999, converted by MM_Buster v2.0l.

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