| 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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