Pickled peppers or chiles
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Pickled peppers or chiles
  Peppers    Chiles    Condiments    Mexican  
Last updated 6/12/2012 1:17:55 AM. Recipe ID 48511. Report a problem with this recipe.
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      Title: Pickled peppers or chiles
 Categories: Condiments, Mexican, Jams
      Yield: 6 Servings
  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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Recipe ID 48511 (Apr 03, 2005)

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