Local and Seasonal Recipes, Menus and More
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INGREDIENTS 4 cups white vinegar 1/4 cup sherry vinegar or favorite vinegar 2 cups water 1/4 - 1/2 cup honey (less honey equals sharper vinegar taste) 2 Tablespoons coarse pure sea salt (check salt labels for any additives) 1 teaspoon whole black peppercorns 6-8 sweet bell peppers, core, seeds and ribs removed DIRECTIONS Combine vinegars, water, honey, salt and pepper. Bring to a boil. Slice peppers as desired. Continue with recipe of choice: CRISPY PEPPERS—Tightly pack slices of raw peppers into hot, sterilized jars. Pour hot vinegar mixture over peppers to cover. Slide a clean butter knife around the inside of the jar to release any air bubbles. Make sure peppers are completely covered with vinegar mixture. Cover tightly and refrigerate 48 hours before tasting. Use or discard within one month. SOFT SANDWICH PEPPERS—Add cut peppers to boiling vinegar mixture. Return to boil and cook 8-10 minutes. Pack cooked peppers into hot, sterilized jars. Pour hot vinegar mixture over peppers making sure peppers are completely covered. Slide a clean butter knife around the inside of the jar to release any air bubbles. Cover tightly and refrigerate 48 hours before tasting. Use or discard within one month. Copyright © 2017 Stefanie Samara Hamblen |
