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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 10 |
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I found this recipe from the now out-of-print book Cheaper & Better by Nancy Birnes. I tried this and it is better than the store brought product. I did a couple of modifications to the recipe such as using olive oil instead of just oil. I was well pleased with the result. Ingredients:
4 large red bell peppers |
1 cup white vinegar |
1 cup water |
1/2 cup sugar |
4 garlic cloves, chopped |
2 teaspoons olive oil |
1 teaspoon salt |
Directions:
1. Wash peppers and remove inner seeds and membranes. Cut into strips or small 1/2-inch pieces. Cover the peppers with boiling water and let soak for five minutes. Drain water.
2. Combine vinegar, water and sugar in a glass or enamel pan. Bring to a boil. Simmer five minutes, removed from heat and add garlic, oil and salt.
3. Place peppers in a sterlized quart canning jar and pour the vinegar mixture over them to cover. Store for two weeks in refrigerator before using. This will keep for several months in the refrigerator.
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