| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
|
|
Cider vinegar |
| 3 |
|
Chiles (up to 10) |
| 5 |
|
Black peppercorns |
| 1 |
|
Garlic clove; peeled and lightly crushed |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Bring the vinegar to a boil in a covered nonreactive saucepan. Leave the
chiles whole but trim off their stems and slash them deeply in several
places. Pour the vinegar over the chiles and the rest of the ingredients
and let stand for a week or so. The pickled chiles keep indefinitely in the
vinegar and can be chopped for table relish after the week.
This can be sprinkled over grilled meats, tacos or even salads.
Posted to MM-Recipes Digest V4 #253 by Cindy Wysocki <cysocki@trail.com> on
Sep 22, 1997
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”