 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
A wonderful way to use those summer fresh peppers. Ingredients:
1 teaspoon olive oil |
1 teaspoon oregano leaves |
2 garlic cloves |
sliced carrot (optional) |
jalapeno (see note) |
sliced onion, separated into rings (optional) |
1 1/2 quarts water |
2 cups white vinegar |
1/2 cup pickling salt |
Directions:
1. In clean sterilized jars, place the olive oil, oregano, garlic and carrots and onions (optional).
2. Mix the brine ingredients and bring to a boil.
3. Pack your peppers (and other vegetables) in jars to 3/4 full (peppers will expand).
4. Pour boiling brine over the peppers within 1/2 from the top.
5. Seal by hot water bath for 20 minutes.
6. Let jars sit for 3 weeks for the best flavor.
7. NOTE: The amount of peppers is not given here. It all depends on how many peppers you can stuff into a jar, and how many jars you will be making. I think I used 1# or maybe 1 1/2# for this amount of ingredients.
|
|