Re: [CH] Italian peppers (How to)
Alexandra Soltow (pamra@rockland.net)
Sat, 31 Aug 2002 20:21:25 -0400
>Alex wrote, Snip: that involved layering chopped red chiles in salt, letting
>them sit at room temp for a week or so, and then adding vinegar
>
>Is this it? Realize these peppers not red.
>> Here's how I do it:
>> Get a good sized crock, about 5-7 gallons.
>> Take banana or Hungarian Hot Wax, cut in half, or just make one cut, and
>> remove seeds. (wear gloves or you'll be sorry!)
>> Layer in bottom of crock, salt layer with "pickling salt".
>> Continue layering and salting until crock is almost full.
>> Place plate or wooden disk inside crock, on peppers and place a weight,
>such
>> as a brick on top and store in a cool dry place, such as the basement.
>> Every two days or so, tip crock and drain water out. At end of 5 to 7
>days,
>> drain water again.
>> Mix up 2/3 cider vinegar with 1/3 olive oil to cover peppers completely in
>> crock, add garlic cloves and oregano to suit.
>> In a week or two, you can start enjoying your peppers.
Similar, or as they say, close enough for rock'n'roll.
This one looks pretty good too.
Thanks!
Alex