*  Exported from  MasterCook  *

                       Pickled Peppers Or Chiles

Recipe By     : The Time Life Good Cook Series - Preserving
Serving Size  : 6    Preparation Time :0:00
Categories    : Condiments                       Mexican

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2   lb           Red or green sweet peppers
                       -or fresh hot chilies --
                       -about 4 qt
  1       qt           Vinegar
  1       qt           Water
  4       ts           Salt -- to make 8 pints
                       Olive oil (optional)

 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 chiles.

 Mix the vinegar and water; heat to a simmer - 150 to 160 F. 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" of the jar rims.
 Or, if you wish to add olive oil, pour the vinegar to within 3/4"
 of the rim and pour oil to within 1/2" of the rims.  The peppers or
 chiles 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.


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