Title: Martha Stewart's Pickled Peppers
Categories: Stewart4
Yield: 1 servings

1 lb Fresh peppers; see * Note
2 c Cider vinegar
2 tb Coarse salt
1/2 tb Sugar
1/2 tb Black peppercorns
6 Garlic cloves; peeled
2 Sprigs fresh thyme

* Note: Use fresh jalapeno, serrano or Hungarian wax peppers.

Wash and dry the peppers, and slit each in two or three spots. In a small
saucepan, bring half a cup of water to a boil with the vinegar, salt, and
sugar. Reduce heat to medium, and stir until the salt has dissolved. Set
the vinegar-salt liquid aside.

Meanwhile, tightly pack peppers into two 1 1/4-pint glass canning jars.
Divide the peppercorns, garlic, and thyme between the jars. Pour the hot
liquid into the jars, enough to cover the peppers. Close jars tightly; let
liquid cool to room temperature.

Refrigerate 1 to 2 weeks for flavors to develop. Will keep, stored in
refrigerator, up to 6 weeks.

Makes 1 1/4 quarts.

Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 1/4 quarts"

Per serving: 142 Calories (kcal); trace Total Fat; (1% calories from fat);
2g Protein; 47g Carbohydrate; 0mg Cholesterol; 11292mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 2
1/2 Other Carbohydrates

Recipe by: Martha Stewart

Converted by MM_Buster v2.0n.