Saturday, June 4, 2011

tangy salted green peppers...


tangy salted green peppers..., a photo by credd on Flickr.
i love spice.
i've made these before...
but needed to replenish them.

they're easy to make...
and very tasty!

***

Time: 10 minutes, plus 5 days’ standing time

6 jalapeno peppers (3 ounces)
1/2 cup distilled white vinegar
3 teaspoons kosher salt.

1. Wearing rubber or latex gloves, slice peppers very thinly. Place them in a jar and stir in vinegar and salt. Cover loosely with a lid, or with cheesecloth and a rubber band.

2. Refrigerate for five days, then close lid tightly. Keep stored in refrigerator; peppers will last for several weeks or months.

Yield: 1 1/2 cups.

***

here's a link to the original recipe.

2 comments:

  1. This looks yummy. Will have to try it one of these days!

    ReplyDelete
  2. @ajira...you should try them. they're very easy to make & really tasty!

    ReplyDelete