Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Water
1 c White wine vinegar
2 tb Kosher salt
1 lg Red pepper
1 lg Yellow pepper
1 lg Green bell pepper
1 Clove garlic
1 Leafy inner rib of celery
1 Sprig fresh basil or oregano
Info: posted by Perry Lowell, April 1993 from Good
Food magazine, September 1987
1. Heat the water, vinegar, and salt to boiling in
medium saucepan. Reduce heat and simmer covered until
salt is completely dissolved, about 3 minutes.
2. Rinse peppers well. Cut in half through stems;
remove stems, seeds, and white pith. Cut each half
lengthwise into thirds. Lightly press garlic with flat
of knife and peel. Pack peppers, garlic, celery, and
herb sprig into hot clean 1 quart canning jar.
3. Fill jar with hot vinegar mixture. Slip thin
rubber spatula down sides of jar to release air
bubbles. Add more vinegar mixture if needed. Seal jar
with new canning lid. Store in cool dark place or in
refrigerator at least 1 week before serving. Flavor
improves with longer storage.
(Note: table salt can be used, but it may make brine
cloudy)
Nutrition Information per Piece: 8
calories 0 g protein 2 g carbohydrates 0 g fat
101 mg sodium
