1 Peck mixed Hungarian Hot Peppers and Bannana Peppers
2 TablespoonsItalian seasoning
5 cloves garlic
1 quart white vinegar
1/2 cup extra virgin olive oil
Wearing gloves, cut peppers into slices, keeping the seeds.
Put into a
container with a lid.
Cover with Italian seasoning and chopped garlic.
Pour vinegar and olive oil over the peppers.
Put lid on container.
Shake to mix.
Refrigerate for 5 days, Shaking every day to mix.
Sterilize
jars, heat pepper mixture, pour into prepared jars.
Water bath for 10
minutes.
This is wonder served on snack crackers with a little cream cheese.
They will be as hot as the amount of hot peppers you use. My family likes
really hot peppers, so I use all Hungarian Hot Peppers.
Recipe is believed to be accurate
but is not guaranteed. Recipe is intended for personal use only.
You can print a copy for yourself and/or your friends,
but you cannot publish it or post it to any Internet or other public site
without our permission.
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