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Pickled Hot Red Peppers
Yield: 4 servings

2 pounds small, fresh hot red peppers
4 garlic cloves; peeled or more
8 whole allspice
24 peppercorns
1 large bay leaf; torn into quarters
2 cups distilled white vinegar
2 cups water
2 teaspoon salt
4 tablespoons 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
headspace. 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


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