Seared and pickled green peppers(ardei copti)

Yield: 1 servings

Measure Ingredient
1 x Peppers
1 x Salt
1 x Vinegar

Pick large meaty peppers or pimientos. Wash well and allow to dry.

Place peppers over high flame on top of stove(or bbq)and sear untill all skin has turned black and pepper is baked. Do not break or prick skin while searing. As peppers are finished place in a container and cover. When all peppers have been done, remove the skins. Place in a clean container salt well and allow to stand a few hours or overnight. Wash jars in hot water, place peppers in jars and cover with a liquid made of 1 part vinegar to 1 part of water. The juice left from the peppers should be considered as part of the water content. Seal; waterbath and remove, turn upside down and cool before storing. Sorry 'bout the translating typo's just multiply. Submitted By MARK MIKLAS On 08-11-95

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