Pickled Hot Peppers

    We can the little Tabasco peppers. They’re about two to three inches long, about the width of your baby finger and best when they’re green just turning red.

    To prepare them, just slice them into rounds about ¼” thick, seeds and all. Season them liberally with salt and place them in a colander, cover with tea towel and weight, I usually use a 3l can of olive oil. Set into your kitchen sink or a large bowl and leave overnight to macerate and drain. The next morning turn the peppers into a large bowl and pour a liberal amount of vinegar over them. Mix well to make sure they’re well coated and leave in a cool place covered with a clean tea towel and weighted again over night. In the morning, drain them, season them with olive oil and pack tightly into jars. I use 250 ml jars. Cover with about a tablespoon of olive oil and seal the jars finger tight. Process in a boiling water bath for 20 minutes.

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