Peter Piper's Pickled Peppers |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Well, it may not be THE Peter Piper's recipe for those famous Pickled Peppers, but if it's not, he'd better consider adopting this one instead. Make up a couple jars and keep in the fridge for the crispest peppers. For longer storage, you can process in a boiling water bath. Absolutely WONDERFUL on a roast beef sandwich (hot or cold) or with steak or burgers. Ingredients:
distilled white vinegar |
water |
green pepper |
fresh garlic |
bay leaf |
salt |
Directions:
1. Carefully wash green peppers and remove seeds.
2. Slice and pack in STERILIZED pint-sized canning jars with 2 to 3 cloves of garlic, 2 bay leaves, and 1/2 teaspoon salt in each jar.
3. Bring equal parts of water and vinegar to a boil and pour over peppers in jars.
4. Seal immediately.
5. Cool and store in refrigerator.
6. Keeps for a few months.
7. For longer storage, process for 10 minutes in a boiling water bath.
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