Pickled Peppers Or Chiles

* Exported from MasterCook *

PICKLED PEPPERS OR CHILES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiments Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lb Red or green sweet peppers
-or fresh hot chilies
(about 4 quarts)
1 qt Vinegar
1 Guart water
4 ts Salt (to make 8 pints)
Olive oil (optional)

Wash the peppers or chilies thoroughly. Cut around
the stem of each large pepper and pull out the stem
with attached core and seeds. Leave the peppers whole
of cut them into sections or strips, as desired. Hot
chilies may be stemmed and seeded, of left whole with
stems intact. Make two small slits in whole peppers or
chilies.

Mix the vinegar and water; heat to a simmer - 150 F to
160F. The vinegar should NOT be allowed to boil. Add
the salt

Pack the peppers of chilies rather tightly into jars.
Pour the hot vinegar mixture over the peppers to
within 1/2 inch of the jar rims. Or, if you wish to
add olive oil, pour the vinegar to within 3/4 inch of
the rim and pour oil to within 1/2 inch of the rims.
The peppers or chilies will be coated with oil when
they pass through the oil layer as you use them.

Cover jars and process for 15 minutes in a boiling
water bath.

From The Time Life Good Cook Series - Preserving



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