| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh hot chiles; 1-2 inches long |
| 4 |
|
Cloves garlic; peeled |
| 24 |
|
Peppercorns |
| 8 |
|
Whole allspice |
| 1 |
lg |
Bay leaf; quartered |
| 2 |
c |
Distilled white vinegar |
| 2 |
c |
Water |
| 2 |
ts |
Non-iodized salt |
| 4 |
tb |
Olive oil |
INSTRUCTIONS
Rinse peppers, make a large slit in each one and trim stems to a stub. Pack
peppers into four wide-mouthed canning jars, dividing equally. Scatter
among them a share of the seasonings: 1 clove garlic, 6 peppercorns, 2
allspice berries and a piece of bay leaf in each jar. Combine vinegar,
water and salt in saucepan and heat to simmering. Pour hot solution over
peppers, covering completely. Add enough olive oil to each jar to cover the
surface. Seal jars with 2-part canning lids and process in boiling water
bath for 20 minutes. The peppers are good to eat after 2 weeks, but better
after a month or more.
Posted to recipelu-digest by "bunny" <layla696@ix.netcom.com> on Mar 1,
1998
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