Vinegar Peppers

By zircon50

Makes 1 quart or 2 pints

Ingredients

• 1/2 medium sized onion sliced thin
• 2 large cloves of garlic, minced
• 1 to 2 sprigs fresh oregano
• pinch of red pepper flakes (or hot fresh chile to taste)
• 2 green Bell peppers, cut into 1/2-inch strips
• 1 red Bell pepper, cut into 1/2-inch strips
• 2 yellow banana peppers, cut into 1/2-inch strips,
• 2 red Anaheim chilies, cut into 1/2-inch strips
• 6 to 8 aje dulce chilies, whole and punctured once with a knife or skewer
• 2 Tbsp olive oil
• 1-1/2 cup distilled white vinegar
• 1/2 cup water (non-chlorinated water)
• 1/4 cup sea salt or canning salt
• 1/4 cup granulated sugar

Preparation

Step 1

1. Wash jars and lids in hot soapy water and rinse thoroughly. Keep jars warm in hot water, a low oven or dishwasher.

2. Wash veggies and cut into strips. If using cherry peppers or aje dulce chilies puncture each one with a knife or skewer so the pickle brine will reach inside the pepper.

3. Place garlic, onion, oregano and chile flakes into the jar and pack the pepper strips tightly and vertically into the jar. This will keep the peppers from floating to the top and out of the brine.

4. Pour olive oil over peppers.

5. In a small sauce pan, bring to a boil the vinegar, water, salt and sugar. Stir to dissolve the salt and sugar. Pour directly over the peppers packed in the jars making sure the brine covers the peppers completely. Use a butter knife or chop stick to release air bubbles and seal with clean lids.

6. Leave at room temperature for 24 hours. Check lids for a proper seal. Refrigerate if not sealed.

Always refrigerate after opening.