Pickled Hot Red Peppers

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Pickled Hot Red Peppers

 

2 pounds small fresh hot red pepper

1 large bay leaf, torn into quarters

4 garlic cloves, peeled

2 cups distilled white vinegar or more if you like

8 whole allspice

2 teaspoons salt

24 peppercorns

4 tablespoons olive oil as needed

 

Rinse and drain the peppers, trim stems to a stub. Pack the peppers into 4

wide-mouthed pint canning jars, dividing them equally. As the peppers are

packed, scatter among them a share of the seasonings:

In each jar place: 1 clove garlic split; 2 whole allspice; 6 peppercorns; and a

piece of bay leaf.

Combine the vinegar, water and salt in a stainless-steel or enameled saucepan

and heat the mixture to simmering. Pour the hot solution over the peppers,

covering them completely and leaving 1 inch of head space. Remove any bubbles

and add liquid if necessary to maintain head space. (If there should be

insufficient solution to cover the peppers, make more in the same proportions;

no harm will be done if a few moments are required to do this.) Add enough olive

oil to each jar to cover the surface of the liquid, about 1 tablespoon. Seal the

jars with new two-piece canning lids, according to manufacturer's directions and

process for 15 minutes in a boiling water bath. Cool, label and store the jars.

The peppers are good to eat after 2 weeks, but they will be better after at

least a month's rest in the jar.

Makes 4 jars.