Martha stewart's pickled peppers

Yield: 1 servings

Measure Ingredient
1 pounds Fresh peppers; see * Note
2 cups Cider vinegar
2 tablespoons Coarse salt
½ tablespoon Sugar
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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