PICKLED HOT PEPPERS OR BELL PEPPERS

      Title: PICKLED HOT PEPPERS OR BELL PEPPERS
  Categories: Pickles, Peppers, Appetizers
       Yield: 8 Pints
  
       4 qt Peppers
       4 c  Vinegar
       4 c  Water
       4 ts Salt
            Olive oil (optional)
  
   Wash peppers thoroughly.  Remove core, seeds, and stems of large
   peppers. Cut as desired, or leave whole after coring.  The small, hot
   peppers may be left whole with stems intact.  Make two small slits in
   whole peppers.
   
   Mix vinegar and water; heat to 150-160F./66-71C. about to the
   simmering point.  Since it is rather volatile, vinegar should NOT
   boil a long time. Pack peppers rather tightly into jars.  Pour hot
   vinegar and water over the peppers to 1/2 inch of jar rim.  If oil is
   desired, add vinegar to only 3/4 inch of jar top.  Add olive oil to
   come 1/2 inch from top. The peppers will be coated with oil when they
   pass through the oil layer as you use them. Add salt to taste, seal,
   and process 15 minutes in simmering (180-185F./82-85C.) Hot Water
   Bath.
   
   GREENE, Janet et al. Putting Food By, 4th ed. The Stephen Greene Press
   Lexington, Massachusetts
   
   MM Format by John Hartman Indianapolis, Indiana
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