Рецепт Pickled Hot Red Peppers
Ингредиенты
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Инструкции
- RINSE AND DRAIN THE PEPPERS; trim stems to a stub. Pack the peppers into 4wide-mouthed pint canning jars, dividing them equally. As the peppers arepacked, scatter among them a share of the seasonings:
- In each jar place: 1 clove garlic split; 2 whole allspice; 6 peppercorns; and a piece of bay leaf.
- Combine the vinegar, water and salt in a stainless-steel or possibly enameled saucepan and heat the mix to simmering. Pour the warm solution over thepeppers, covering them completely and leaving 1 inch of head space.
- Removeany bubbles and add in liquid if necessary to maintain head space. (If thereshould be insufficient solution to cover the peppers, make more in the sameproportions; no harm will be done if a few moments are required to do this.) Add in sufficient extra virgin olive oil to each jar to cover the surface of the liquid,about 1 Tbsp.. Seal the jars with new two-piece canning lids, according to manufacturer's directions and process for 15 min in a boiling water bath. Cold, label and store the jars. The peppers are good toeat after 2 weeks, but they will be better after at least a month's rest inthe jar.
- Makes 4 Jars