Jewell's crisp peppers

Yield: 1 servings

Measure Ingredient
\N \N Peppers
\N \N Vinegar
\N \N Water
\N \N Garlic cloves
\N \N Dried red peppers
\N \N Salt
\N \N Sugar

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. easy cold recipe to use up all those sweet banana peppers: Clean peppers, cut into sections. Stuff jars with peppers. Fill with ½ vinegar and ½ 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!

Posted to CHILE-HEADS DIGEST by Michelle DeWitt <mikey@...> on Aug 15, 1999, converted by MM_Buster v2.0l.

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