Peppers Recipe
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Category: |
Category: |
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Vinegar Peppers |
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Ingredients: |
Ingredients: 12 wide mouth quart preserving jars with lids and bands
½ bushel of firm green peppers*
12 large garlic cloves (one per jar)
12 tbsp. salt (one tbsp. per jar)
1 gallon jug of Apple Cider Vinegar
*from Farmers' markets later in summer
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Directions: |
Directions:1. Wash jars in dishwasher. Place new lids and bands in pan of water, bring to a boil
for several minutes. Remove from water and let dry on clean dishtowel.
2. Cut off tops of peppers. Cut pepper lengthwise in half, remove ribs from inside and
wash peppers with cold water. Allow peppers to dry on paper towel.
3. Cut peppers into strips. At bottom of each jar place one clove of garlic and 1 tbsp.
salt. Pack strips of peppers into jar fairly tight.
4. Fill jars with vinegar to top. Leave jar on table to allow vinegar to settle. As vinegar
settles, add more vinegar to top of jar.
5. Screw on lids and caps tightly. Turn jars over to spread the salt throughout the jar.
6. Leave on the table for a up to 40 minutes. If vinegar seems to have settled, open jar
then add more vinegar if needed.
7. With paper towel wipe vinegar off caps and lids. Replace caps and lids tightly.
8. Store jars in cool, dark area of basement for several months before using.
Note: When the jars are reused, always replace the lids and bands with new ones. |
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Roasted Red Peppers |
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Ingredients: |
Ingredients: 6-8 medium to large red peppers
olive oil
2 garlic cloves, chopped
salt to taste
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Directions: |
Directions:1. Wash and dry whole peppers.
2. Sear peppers on an outdoor grill or under broiler in the oven.
3. When cooled, peel skin off peppers. Cut open and remove core and seeds.
4. Cut pepper flesh in strips. In a casserole dish place first layer of strips,
sprinkle with chopped garlic, a little salt and drizzle with olive oil.
5. Continue to layer pepper strips until completed. Cover casserole and refrigerate.
6. Serve as a side dish with steak, hamburgers or in sandwiches. |
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Personal
Notes: |
Personal
Notes: Every 3-4 years Grandpa preserves the Vinegar Peppers. At the holidays they are a great addition to Antipasto. Preserved peppers last for several years stored in a cool dark area. Roasted Red Peppers have an amazing flavor and can be added to sauces, sandwiches, pizza and soups.
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