Post by Deleted on Feb 5, 2016 11:25:57 GMT -5
Hot to pickle peppers.
•long, red, Italian type peppers, cut into long strips (not too thin)
•Kosher salt
•apple cider vinegar (or white wine vinegar)
Place pepper strips in a bowl or container and sprinkle generously with Kosher salt.
Set aside for 4 to 6 hours or overnight, then rinse and drain well.
Heat the vinegar in a pot over medium high heat until it comes to a boil, then add the peppers.
Keep peppers under the vinegar mixture for about 2 minutes, then remove from heat and
allow to cool. Place peppers and vinegar in a jar or glass container and store in the fridge until ready to use. These will keep in the fridge for 3 to 4 weeks.
Fry them with fired pork chops. Very good
•long, red, Italian type peppers, cut into long strips (not too thin)
•Kosher salt
•apple cider vinegar (or white wine vinegar)
Place pepper strips in a bowl or container and sprinkle generously with Kosher salt.
Set aside for 4 to 6 hours or overnight, then rinse and drain well.
Heat the vinegar in a pot over medium high heat until it comes to a boil, then add the peppers.
Keep peppers under the vinegar mixture for about 2 minutes, then remove from heat and
allow to cool. Place peppers and vinegar in a jar or glass container and store in the fridge until ready to use. These will keep in the fridge for 3 to 4 weeks.
Fry them with fired pork chops. Very good
