|1 pounds||Fresh peppers; see * Note|
|2 cups||Cider vinegar|
|2 tablespoons||Coarse salt|
|½ tablespoon||Black peppercorns|
|6||Garlic cloves; peeled|
|2||Sprigs fresh thyme|
* Note: Use fresh jalapeno, serrano or Hungarian wax peppers.
Wash and dry the peppers, and slit each in two or three spots. In a small saucepan, bring half a cup of water to a boil with the vinegar, salt, and sugar. Reduce heat to medium, and stir until the salt has dissolved. Set the vinegar-salt liquid aside.
Meanwhile, tightly pack peppers into two 1¼-pint glass canning jars.
Divide the peppercorns, garlic, and thyme between the jars. Pour the hot liquid into the jars, enough to cover the peppers. Close jars tightly; let liquid cool to room temperature.
Refrigerate 1 to 2 weeks for flavors to develop. Will keep, stored in refrigerator, up to 6 weeks.
Makes 1 ¼ quarts.
Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "1 ¼ quarts" Per serving: 142 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 47g Carbohydrate; 0mg Cholesterol; 11292mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 2 ½ Other Carbohydrates
Recipe by: Martha Stewart
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