*  Exported from  MasterCook  *
                         PICKLED PEPPERS OR CHILES
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Condiments                       Mexican
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   lb           Red or green sweet peppers
                         -or fresh hot chilies
                         (about 4 quarts)
    1       qt           Vinegar
    1                    Guart water
    4       ts           Salt (to make 8 pints)
                         Olive oil (optional)
   Wash the peppers or chilies thoroughly.  Cut around
   the stem of each large pepper and pull out the stem
   with attached core and seeds. Leave the peppers whole
   of cut them into sections or strips, as desired. Hot
   chilies may be stemmed and seeded, of left whole with
   stems intact. Make two small slits in whole peppers or
   Mix the vinegar and water; heat to a simmer - 150 F to
   160F. The vinegar should NOT be allowed to boil.  Add
   the salt
   Pack the peppers of chilies rather tightly into jars.
   Pour the hot vinegar mixture over the peppers to
   within 1/2 inch of the jar rims. Or, if you wish to
   add olive oil, pour the vinegar to within 3/4 inch of
   the rim and pour oil to within 1/2 inch of the rims.
   The peppers or chilies will be coated with oil when
   they pass through the oil layer as you use them.
   Cover jars and process for 15 minutes in a boiling
   water bath.
   From The Time Life Good Cook Series - Preserving
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