1 single peck peppers, red or green
1 single salt
1 single vinegar
Pick large meaty peppers. Wash well and allow to dry. Place peppers over flame on grill or stove and sear until skins turn black and pepper is baked. Turn until all sides are blackened. Try not to prick or break skin while cooking. As peppers are finished place in a container and cover. When all peppers are done remove the skin. Place in clean container, salt well and allow to stand overnight. Scald canning jars, place peppers in jars and cover with a liquid made from 1 part vinegar to 1 part water. The juice left from the salted peppers should be measured as part of the water content. Process in a water bath 15 minutes to seal, turn jars capside down while cooling to ensure seal. When peppers are served a little oil, sugar and more vinegar can be added to taste.
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