Guest guest Posted October 30, 2002 Report Share Posted October 30, 2002 this is the same recipe stated as instructions instead of measurements.... * Exported from MasterCook * Pickled Chilies Recipe By :Lorenz Serving Size : 0 Preparation Time :0:00 Categories : Information Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- chile peppers The easiest way to pickle chilies is to slit them, remove the seeds and pack them in sterilized jars with spiced vinegar to cover. Another way is to cut off the tops, leaving the cores and seeds intact, then slice the chilies in half horizontally. Blanch them in a 50:50 mixture of white vinegar and water and a little salt. Let cool, then pack into sterilized jars, tucking whole peeled garlic cloves between the layers. Fill the jars with olive oil, close, tightly and let steep for at least 2 weeks before using. Pack chilies in sterilized jar and pour sherry over them to cover. Close tightly and store in a cool, dark place. You can use both the chilies and the sherry for flavoring. Always keep the chilies covered. Source: " Lorenz Books: Chilies: a book of recipes " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . NOTES : There are a few ways of dealing with an excess of fresh chilies. Nutr. Assoc. : 2130706543 Quote Link to comment Share on other sites More sharing options...
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