| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Hungarian |
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
Fresh peppers; see * Note |
| 2 |
c |
Cider vinegar |
| 2 |
tb |
Coarse salt |
| 1/2 |
tb |
Sugar |
| 1/2 |
tb |
Black peppercorns |
| 6 |
|
Garlic cloves; peeled |
| 2 |
|
Sprigs fresh thyme |
INSTRUCTIONS
* Note: Use fresh jalapeno, serrano or Hungarian wax peppers.
Wash and dry the peppers, and slit each in two or three spots. In a small
saucepan, bring half a cup of water to a boil with the vinegar, salt, and
sugar. Reduce heat to medium, and stir until the salt has dissolved. Set
the vinegar-salt liquid aside.
Meanwhile, tightly pack peppers into two 1 1/4-pint glass canning jars.
Divide the peppercorns, garlic, and thyme between the jars. Pour the hot
liquid into the jars, enough to cover the peppers. Close jars tightly; let
liquid cool to room temperature.
Refrigerate 1 to 2 weeks for flavors to develop. Will keep, stored in
refrigerator, up to 6 weeks.
Makes 1 1/4 quarts.
Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 1/4 quarts"
Per serving: 142 Calories (kcal); trace Total Fat; (1% calories from fat);
2g Protein; 47g Carbohydrate; 0mg Cholesterol; 11292mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 2
1/2 Other Carbohydrates
Recipe by: Martha Stewart
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