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Hungarian Hot Peppers Recipe

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This recipe for Hungarian Hot Peppers, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Coliadis
Added: Tuesday, June 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Hungarian wax peppers (1/2 bushel)
3 TBSP. chopped garlic
oregano (to taste)
Italian seasoning (to taste)
black pepper
kosher salt
crushed red pepper (very optional)
olive oil
canola oil

Directions:
Directions:
Wash and trim tops and bottoms of peppers. Remove flesh from inside, conserving the seeds which contribute to the "heat". Slice peppers into thin rings and place with seeds in a colander. Sprinkle with salt (removes moisture). Shake the colander to work the salt throughout. Place a bowl under the colander and cover peppers with a towel and lest rest for hours, tossing and packing down as they shrink. Dispose of liquid underneath. Let sit overnight or at least 8 hours. Rinse lightly to get rid of excess salt and drain well or put through salad spinner Add garlic, oregano, Italian seasoning and black pepper and mix well. Toss peppers with olive oil. Place in fridge and eat within a week. For long term, can them and be sure to follow all the cleaning and safety precautions of canning. Pack the peppers into your jar, but don't smash too tightly. Leave 2 inches to the bottom of the threads of the jar and add canola oil, leaving at least 1/2 inch of air to the threads. 10 minutes for pints, 15 minutes for a quarts once the water boils. If your jar does not pop, you can store it in the refrigerator short term. Enjoy!!

Number Of Servings:
Number Of Servings:
Makes 6 pints
Preparation Time:
Preparation Time:
Time consuming, but so worth it!!
Personal Notes:
Personal Notes:
Great with sesame seeded crackers. The first time I helped my sister make these I burned my hands badly from removing the hot pepper seeds. Caution: Wear gloves that go high up your arms and have a towel or disposable face mask handy to cover your mouth and nose as these peppers can be pretty potent. Makes 6 pints.

 

 

 

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