Title: Mike's Pickled Hot Peppers
Categories: Canning Spice Appetizer Pickle
Yield: 4 Pints

2	lb	Hot Peppers
5	c	White vinegar
2	tb	Oregano, fresh leaves
8	md	Garlic cloves, peeled,
		Sliced thin
		Salt, to taste
5	c	Oil, 1/2 olive, 1/2 corn

1. Slice the Hot Peppers crosswise into 1/4 inch slices, with the : seeds. Set aside in a glass bowl. 2. In a medium saucepan, bring the vinegar to a simmer. Pour over : the peppers and let stand for 25 minutes. Drain and discard the : vinegar. 3. Add the oregano, garlic, salt, and 4 cups of oil to the bowl. Toss : and transfer the peppers with a slotted spoon to 4 perfectly clean : pint jars, leaving a 1/2 inch headspace. Pack down firmly. Pour : the oil over the peppers, leaving a 1/4 inch headspace. Tap gently : on countertop to remove any air bubbles. Let the jars sit at room : temperature, uncovered, overnight. 4. The next day, again, tap gently on counter to remove any visible air : bubbles. If the oil has settled so that the peppers are exposed, : fill the jars with a little more oil to cover the peppers completely. : Seal tightly and store in a cool place for 3-4 months before opening.

Remarks: There is no need to boil the jars of peppers in a water bath since the peppers are completely immersed in oil.

NOTES: I grow five different kinds of peppers in my side yard each year. Jalapeno's, Anneheim's, Sweet Bannana, Hungarian Hot Wax, and Serrano's. As they ripen, I use whatever combination of peppers that are ready, so each batch of pickled peppers comes out a little different as far as heat goes. Also, the original recipe called for only 4 cloves of garlic, I increased it to 8. I won a Blue Ribbon for this recipe at the Clark County, Washington, Fair 1989.

From: Mike Niebauer

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