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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Spice up your food (and decorate your table) with this simple recipe. [Southern Living, September 2008] Ingredients:
14 ounces glass jars |
1 cup red and green thai red chili pepper, stemmed (or other peppers of your choice) |
1 cup cider vinegar |
1 teaspoon salt |
1 teaspoon sugar |
Directions:
1. Fill 1 (14 oz.) glass jar with 1 cup red and green Thai chile peppers (or other peppers of your choice), stemmed, filling to about 1 inch from top of jar.
2. Bring 1 cup cider vinegar, 1 teaspoon salt, and 1 teaspoon sugar to a boil in a small saucepan over medium heat, stirring until salt and sugar are dissolved (about 2 to 3 minutes).
3. Remove from heat and let stand 5 minutes.
4. Pour hot mixture over peppers in jar. Cover and chill 3 weeks. Store in refrigerator up to 6 months.
5. Note: Chilling for 3 weeks allows the peppers to fire up the vinegar mixture. The longer it sits, the spicier it becomes.
6. Remember to wear rubber gloves when filling the jars with peppers.
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