Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Small, fresh hot red peppers
4 Garlic cloves -- peeled
- OR More if you like
8 Whole allspice
24 Peppercorns
1 lg Bay leaf -- torn into quarters
2 c Distilled white vinegar
2 c Water
2 ts Salt
4 tb Olive oil, or as needed
RINSE AND DRAIN THE PEPPERS; trim stems to a stub.
Pack the peppers into 4 wide-mouthed pint canning
jars, dividing them equally. As the peppers are
packed, 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 enameled saucepan and heat the
mixture to simmering. Pour the hot solution over the
peppers, covering them completely and leaving 1 inch
of head space. Remove any bubbles and add liquid if
necessary to maintain head space. (If there should be
insufficient solution to cover the peppers, make more
in the same proportions; no harm will be done if a few
moments are required to do this.) Add enough olive oil
to each jar to cover the surface of the liquid, about
1 tablespoon. Seal the jars with new two-piece canning
lids, according to manufacturer's directions and
process for 15 minutes in a boiling water bath. Cool,
label and store the jars. The peppers are good to eat
after 2 weeks, but they will be better after at least
a month's rest in the jar. Makes 4 Jars
