Posted by: Philip 06-15-99 4:18 PM
Canned Peppers
For each Quart
1 Tbsp. plain salt
1 tsp. dried oregano leaves
5 cloves garlic
Slices of onion
Carrots halved and quartered
5% cider vinegar
Boiling water
Wash cayenne peppers. Leave stems but trim short.
Sterilize jars and lids.
Place salt, oregano, and garlic in bottom of jar.
Pack peppers in as tightly as possible, adding onion and carrots when about 3/4 full. Finish adding peppers to top.
Add boiling water to fill jar halfway and pour vinegar in to top of jar. Seal.
Place jars upside down 24 hours, then right side up in a cool, dark place.
Ready to eat in 2 to 3 months.
These keep in refrigerator for months after opened.