Gram’s Peppers & Eggplant Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Peppers:
50 large green bell peppers
12 large red bell peppers
white vinegar
water
"un-iodized" salt
Eggplant
14 large eggplant
salt
white vinegar
garlic
oregano
crushed red pepper
olive oil
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Directions: |
Directions:Peppers:
Do in October. Wash peppers and cut into
bite sized pieces. Place peppers in jars firmly.
Add ½ white vinegar and ½ cold water. Pour
Over peppers until jar is full. Add 1 Tsp. of
Un-iodized salt. Cover jars and place in dark
spot in the cellar. Use after 4 weeks.
Eggplant:
At night, peel eggplant and slice abt. 1” thick.
Sprinkle salt and layer in colander. Put weight on colander. Next morning, Squeeze remaining water from eggplant and cut into 1” strips. Place in pan & add enough white vinegar to cover eggplant. Let stand 4-5 hours. Then squeeze eggplant strips until all vinegar is out. Place into large pan, add 1 head chopped garlic. Sprinkle freely w/ oregano and hot pepper flakes. Mix well. Add olive oil to moisten well. Place firmly into jars. Add a little oil to the top to fill jars & put away in the cellar for 4 – 6 weeks. |
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Personal
Notes: |
Personal
Notes: Submitted by Lori Bouchard: What I liked about it was these are Gram’s exact words. My Dad copied it word for word, so I did the same when I copied it. I love the instructions of “Do in October” and “Put away in a dark spot in the cellar”.
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