Description:

Preserving Peppers in Oil

Source:

Vicky Bryant

Serves/Makes:3 or more half pints

Ingredients

• 2 pounds assorted peppers
• coarse salt
• 6 garlic cloves
• 6 sprigs fresh mint
• 12 peppercorns
• 1 tbsp (15 ml) salt
• olive oil to cover

Preparation

• DAY ONE:
• Cut the peppers in half lengthwise and remove the ribs and seeds.
• If using hot peppers wear gloves so you do not burn your hands.
• Dry the peppers on a clean towel, cut in strips.
• Place them in large bowl, sprinkle with coarse salt - let drain overnight.
• DAY TWO:
• Dry peppers again.
• Add garlic, mint, peppercorns and salt.
• Pack in hot sterilized jars.
• Cover completely with oil and seal immediately.
• Keep in cool place or process in a hot-water bath for 15 minutes.

Comments

You can use mild, hot, or a variety of peppers in this recipe. Hope this helps.