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Measurements
Title: PICKLED HOT RED PEPPERS
 Categories: Vegetables, Pickles
      Yield: 4 servings
 
      2 lb Small, fresh hot red peppers
      4    Garlic cloves; peeled
           -=OR=- More if you like
      8    Whole allspice
     24    Peppercorns
      1 lg Bay leaf; torn into quarters
      2 c  Distilled white vinegar
      2 c  Water
      2 ts Salt
      4 tb Olive oil, or 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


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