Pickled Hot Red Peppers

1. 1

   Rinse and drain the peppers; trim stems to a stub.

2. 2

   Pack the peppers into 4 wide-mouthed pint canning jars, dividing them equally.

3. 3

   As the peppers are packed, scatter among them a share of the seasonings: In each jar place: 1 clove garlic split; 2 whole allspice; 6 peppercorns; and a piece of bay leaf.

4. 4

   Combine the vinegar, water and salt in a stainless-steel or enameled saucepan and heat the mixture to simmering.

5. 5

   Pour the hot solution over the peppers, covering them completely and leaving 1 inch of head space.

6. 6

   Remove any bubbles and add liquid if necessary to maintain head space.

7. 7

   (If there should be insufficient solution to cover the peppers, make more in the same proportions; no harm will be done if a few moments are required to do this.)

8. 8

   Add enough olive oil to each jar to cover the surface of the liquid, about 1 tablespoon.

9. 9

   Seal the jars with new two-piece canning lids, according to manufacturer's directions and process for 15 minutes in a boiling water bath.

10. 10

    Cool, label and store the jars.

11. 11

    The peppers are good to eat after 2 weeks, but they will be better after at least a month's rest in the jar.

* Per serving · 4 servings · Values may vary.

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