[CH] Pickled Cherry Peppers and Garlic in Oil
Bob Batson (rcb@kc.rr.com)
Fri, 14 Sep 2001 14:39:22 -0500
Pickled Cherry Peppers and Garlic in Oil
[Yield: About 4 cups]
1 quart cherry peppers or other small chiles of your choose
Cloves from 1 head of garlic, peeled
1/4 cup kosher or other coarse salt
4 or 5 sprigs of fresh rosemary and/or thyme
2 cups extra-virgin olive oil
Cut 2 or 3 lengthwise slits into the sides of each pepper just large
enough to allow the oil to seep inside without releasing the seeds,
unless you want your pepper liquid really hot.
In a large nonreactive bowl, combine the peppers, garlic, and salt.
Mix well, and cover with a clean cloth or plastic wrap. Allow to stand
at room temperature for 24 hours, tossing occasionally to coat with
the salt. Drain the juices, wipe the peppers and garlic dry with
paper towels, pack them into a quart jar with the herb sprigs, add
oil to cover, and cover tightly.
Allow to stand at room temperature for a week or two so that the oil
heats up and takes on the flavor of the peppers and garlic. Replenish
with oil to cover mow and then, as oil seeps inside and is absorbed
by the peppers. These peppers and garlic will keep, covered, at room
temperature for 6 months or more.
SOURCE: _Quick Pickles: Easy Recipes with Big Flavor_ by Chris
Schlesinger, John Willoughby, and Dan George [ISBN
0-8118-3015-2]
--
Bob Batson L 39 12 14 N 94 33 16 W
rcb@kc.rr.com Kansas City
TCS - Mystic Fire Priest USDA Zone 5
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Under the most controlled conditions, the experimental apparatus
will do exactly as it pleases.