Pickled Hot Peppers
Elena is proud to share with you her pickled hot peppers recipe !
Ingredients:
Hot Chili Peppers (thin, red and long) at Jean Talon Market
Coarse Salt
Water
HEINZ White Vinegar
Vegetable Oil
ALWAYS WEAR GLOVES WHILE HANDLING CHILI PEPPERS.
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Wear gloves and over a bowl, cut peppers (holding by the green stem) in rings of a 1/4 inch thick.
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Place a sheet of parchment paper on a perforated pizza pan. Poke some holes in the paper and spread out pepper rings so that they are not on top pf each other. Salt and cover with a dishcloth. Place your pan onto another one (so that it may gather the liquid drawn from the peppers by the salt). Let rest for 24 hours.
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In a pot, add 2 parts vinegar and 1 part water. Bring to a boil and blanch peppers for 1 minute. With the help of a strainer, retrieve peppers, spread them out on a baking sheet covered with a dishcloth and let dry for 6 hours.
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Fill jars (125 ml) with peppers up to the neck and cover completely with vegetable oil. Wait 2-3 weeks before usage.