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Ingredients
- 2 lb warm red chili peppers small, fresh
- 4 x Garlic cloves peeled Or possibly- More if desired
- 8 whl allspice
- 24 x Peppercorns
- 1 lrg Bay leaf torn into quarters
- 2 c. white vinegar
- 2 c. Water
- 2 tsp Salt
- 4 Tbsp. extra virgin olive oil as needed
Directions
- RINSE AND DRAIN THE PEPPERS; trim stems to a stub. Pack the peppers into 4wide-mouthed pint canning jars, dividing them equally. As the peppers arepacked, 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 possibly enameled saucepan and heat the mix to simmering. Pour the warm solution over thepeppers, covering them completely and leaving 1 inch of head space.
- Removeany bubbles and add in liquid if necessary to maintain head space. (If thereshould be insufficient solution to cover the peppers, make more in the sameproportions; no harm will be done if a few moments are required to do this.) Add in sufficient extra virgin olive oil to each jar to cover the surface of the liquid,about 1 Tbsp.. Seal the jars with new two-piece canning lids, according to manufacturer's directions and process for 15 min in a boiling water bath. Cold, label and store the jars. The peppers are good toeat after 2 weeks, but they will be better after at least a month's rest inthe jar.
- Makes 4 Jars
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 483g | |
| Recipe makes 4 servings | |
| Calories 196 | |
| Calories from Fat 125 | 64% |
| Total Fat 14.2g | 18% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2074mg | 86% |
| Potassium 352mg | 10% |
| Total Carbs 12.51g | 3% |
| Dietary Fiber 4.1g | 14% |
| Sugars 0.49g | 0% |
| Protein 1.75g | 3% |
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