Text 33581, 46 rader
Skriven 2013-02-11 05:46:26 av Dave Drum (1:261/38)
Ärende: Chile 2151
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pickled Peppers or Chilies
 Categories: Five, Condiments, Preserving, Pickles
      Yield: 6 Servings

  2 1/2 lb Red or green sweet peppers
           - or fresh hot chilies
      1 qt Vinegar
      1 qt Water
      4 ts Salt (to make 8 pints)
           Olive oil (opt)

  Wash the peppers or chilies thoroughly. Cut around the
  stem of each large pepper and pull out the stem with
  attached core and seeds. Leave the peppers whole of cut
  them into sections or strips, as desired. Hot chilies may
  be stemmed and seeded, of left whole with stems intact.
  Make two small slits in whole peppers or chilies.

  Mix the vinegar and water; heat to a simmer. The vinegar
  should NOT be allowed to boil. Add the salt

  Pack the peppers of chilies rather tightly into jars. Pour
  the hot vinegar mixture over the peppers to within 1/2
  inch of the jar rims. Or, if you wish to add olive oil,
  pour the vinegar to within 3/4 inch of the rim and pour
  oil to within 1/2 inch of the rims. The peppers or chilies
  will be coated with oil when they pass through the oil
  layer as you use them.

  Cover jars and process for 15 minutes in a boiling water
  bath.

  From The Time Life Good Cook Series - Preserving

  From: Jr Byers - 30 Nov 96

  Uncle Dirty Dave's Archives

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... In a restaurant, choose a table near a waiter. - Unknown

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)