Re: [CH] crisp refrigerator peppers
Michelle DeWitt (mikey@qni.com)
Sun, 15 Aug 1999 14:43:20 -0600
I just picked some dried whole peppers off a ristra. They are pequins, I
think, medium length,thin, red.
I used white vinegar but I think you could experiment.
The banana peppers get hotter, the longer they sit.
Michelle
Chet Bacon wrote:
> Michelle,
> What do you mean by dried red pepper..?
> tnx.. waiting to try it out.. also any special vinegar?
> tnx
> Chet
>
> Michelle DeWitt wrote:
> >
> > Here's one of my favorites. It was given to me by a friend who passed
> > away a few years ago.
> > After heating up the kitchen for two days making traditional canned
> > salsa, it's a nice change.
> > .....an easy cold recipe to use up all those sweet banana peppers:
> >
> > Jewell's Crisp Peppers
> >
> > Clean peppers, cut into sections.
> > Stuff jars with peppers.
> > Fill with 1/2 vinegar and 1/2 water.
> > Add 2 cloves garlic whole
> > 4 dried red peppers
> > 1 Tbsp. salt
> > 1 Tbsp. sugar
> >
> > Set on counter at room temp for 2 days, upside down.
> > Put in refrigerator for 3 days.
> > Eat!
> >
> > Michelle in KC
>
> --