6 cups white vinegar
2 cups water
1/2 cup sugar
2 tablespoons kosher salt
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2 bay leaves
3 pounds red, green, yellow and
orange bell peppers, cored,
stemmed, seeded and
6 cloves garlic, peeled
and lightly smashed
3 dried hot chilies
3 jalape–os, slit almost in half
but not completely separated
Makes 3 quarts.
Combine vinegar, water, sugar, salt and bay leaves in a nonreactive saucepan and bring to a boil. You can adjust the sweet/sour flavor by adding more sugar or vinegar to taste.
Stuff pepper quarters into 3 clean glass quart jars. Add 2 cloves of garlic, a dried hot pepper and a jalape–o to each, placing them snugly in the center.
Pour the hot brine over the peppers in each jar until the peppers are almost covered with hot liquid. Press the peppers down into the brine, uncovered, and allow to pickle overnight at room temperature. Next day, cover and refrigerate.
These peppers are made to be refrigerated until eaten. I've adapted my mother's recipe because she doesn't boil the brine. She simply mixes it and pours it over the peppers, allowing them to sit out for an evening at room temperature until properly pickled. I prefer to boil the brine.
Nutritional information per (1/4) cup serving: 15 calories, no fat, no cholesterol, 3 grams carbohydrates, .5 gram total fiber, 3 grams total sugars, 3 grams net carbs, .2 gram protein, 99 milligrams sodium.
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