PICKLED SWEET AND HOT PEPPERS
SERVE THIS DELICIOUSLY SPICY CONDIMENT ALONGSIDE GRILLED STEAKS AND CHICKEN, ON TOP OF A BURGER, AND TOSSED INTO POTATO OR OTHER SALADS.
SERVE THIS DELICIOUSLY SPICY CONDIMENT ALONGSIDE GRILLED STEAKS AND CHICKEN, ON TOP OF A BURGER, AND TOSSED INTO POTATO OR OTHER SALADS.
PREP: 1 HOUR BAKE: 20 MINUTES AT 450°F PROCESS: 15 MINUTES MAKES: 6 PINTS OR 12 HALF-PINTS PHOTO
1. Preheat oven to 450°F. Cut sweet peppers into quarters, removing stems, seeds, and membranes. Line an extra-large baking sheet with foil. Place sweet pepper quarters, cut sides down, on prepared baking sheet. Bake about 20 minutes or until skins are bubbly and dark. Place peppers in a clean, brown paper bag; seal bag. Let stand for 10 minutes or until cool enough to handle. Using a paring knife, gently peel off skins; set sweet peppers aside.
2. Remove stems and seeds from hot chile peppers (see tip). Slice into rings.
3. In a large stainless-steel, enamel, or nonstick saucepan combine vinegar, the water, sugar, pickling salt, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove garlic cloves.
4. Pack sweet and hot peppers into hot sterilized pint or half-pint canning jars, leaving a ½-inch headspace. Pour hot liquid over peppers, maintaining the ½-inch headspace. Wipe jar rims; adjust lids and screw bands.
5. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
PER 2 TABLESPOONS: 28 cal., 0 g fat, 0 mg chol., 180 mg sodium, 9 g carb., 1 g fiber, 1 g pro.
Vinegar serves as a flavoring agent and a preservative in most pickle recipes. Distilled white vinegar is the most frequently used for its clean, tart acid flavor—and for the fact that it does not affect the color of the fruit or vegetable being pickled. However, golden-color apple cider vinegar is a good choice for many recipes as well. Made from fermented apple juice, it has a mellow, fruity flavor that pairs well with spices.