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| Vinegar Cherry Hot Peppers |
| Recipe contributed by Robert Pecci |
| Ingredients |
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| Preparation |
| Use only green peppers, the red peppers get too soft. Wash them good. Trim the stems, but do not remove whole stems, just the top. Stuff into glass jars tight. Add garlic and salt. Fill the jar three quarters of the way with vinegar. Fill the rest with water. Seal with two part top (example would be the Ball dome jar lids). Will be ready in about three weeks. No need to blanch. Salt and vinegar will do the job. This recipe is from the Campania province of Italy. Don't spare the vinegar. These peppers do wonders with baked pork chops or any pastas sauce. It really gives the meal a real kick in the butt. |
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