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LOCATION: Recipes >> Preserving >> Pickled Peppers 07

Print this Recipe    Pickled Peppers 07

Pickled hot Peppers
Yield: 8 pints

4 quarts peppers
4 cups vinegar
4 cups water
4 teaspoons salt
olive oil (optional)

Wash peppers thoroughly. Remove core, seeds, and stems of large
peppers. Cut as desired, or leave whole after coring. The small,
hot peppers may be left whole with stems intact. Make 2 small
slits in whole peppers. Mix vinegar and water, heat to 150-160F/66-71C
about to the simmering point.

Since it is rather volatile, vinegar should not boil a longtime.
Pack peppers rather tightly into jars. Pour hot vinegar and water
over the peppers to 1/2 inch of jar rim. Add salt to taste, seal,
and process 15 minutes in hot-water bath.

If oil is desired, add vinegar to only 3/4 in of jar top. Add
olive oil to come 1/2 in from top. The peppers will be coated with
oil when they pass through the oil layer as you use them.


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