Title: Pickling Peppers
Categories: Spice Pickle
Yield: 1 Servings

200	ml	Water
50	ml	White vinegar
1	tb	(15 ml) non-idodized salt
		(all together about 1 cup,
		US measure)
		Boil gently for 1-2 minutes,
		Cool

Be sure to use a knife point to pierce the pepper to allow the solution to enter to displace the air inside. In fact, I make long slits in mine and force out most of the air.

Jim Kapetsky FAO Rome From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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