Title: Ardei Copti(Seared Pickled Peppers)
Categories: Peppers
Yield: 1 Servings
| | | Peck peppers, red or green |
| | | Salt |
| | | Vinegar |
Pick large meaty peppers. Wash well and allow to dry. Place peppers over
flame on grill or stove and sear until skins turn black and pepper is
baked. Turn until all sides are blackened. Try not to prick or break skin
while cooking. As peppers are finished place in a container and cover. When
all peppers are done remove the skin. Place in clean container, salt well
and allow to stand overnight. Scald canning jars, place peppers in jars and
cover with a liquid made from 1 part vinegar to 1 part water. The juice
left from the salted peppers should be measured as part of the water
content. Process in a water bath 15 minutes to seal, turn jars capside down
while cooling to ensure seal. When peppers are served a little oil, sugar
and more vinegar can be added to taste. From: Doug Dunderman
Date: 03-26-96