Let's talk about Peppers

[Guest snellma]

Pepper Rings

 

You can use any jar with a lid that screws on tighly.  The recipe is for about a pint size jar so the recipe can be altered for the size of the jar.  These do not require canning either.  We use them in salads, on sandwiches or crackers, diced up and added to cream cheese for a spread, or eaten straight out of the jar with a meal.

 

Slice the peppers into rings.  You can remove the seeds if you do not want the heat (be sure to wear gloves).

Fill jars with sliced rings and pack.  To each jar add 1/2 tsp. salt, 1 tsp. oregano, and 1 clove garlic.  Fill each jar with 1/2 c. olive oil.  Fill remaining space with vinegar.  Shake well.  About every other day for the first 1-2 weeks shake well, and invert the jars.  The longer they sit the better they are.

 

Once you open the jar do NOT refrigerate.  The olive oil gets hard in the frig.  They can just sit on the counter or in the cupboard.