Hungarian Hot Wax Peppers (1 peck=7 pints; another recipe says 1/2 bushel = 10 pints)
Canning Salt
Oregano
Black Pepper
Garlic
Olive Oil
Steps:
Wearing rubber gloves, cut peppers into rings, taking out as much of the pith as possible. Okay to leave some seeds. Sprinkle with canning salt (13oz for 10 pints), mix thoroughly, and let sit overnight, draining in a colander. Put peppers in cheese cloth and twist hard. Rid of all water you can. Boil pint jars. Put in peppers and, in each jar: 1/4 tsp. oregano, 1/4 tsp. black pepper, 1 clove garlic, quartered. Pour oil over these until peppers are covered. Boil jars without lids for 15 minutes. Put on boiled lids and tighten.
PEPPERS PACKED IN OIL
Here is a recipe that can be used for many different uses. It's a great way to keep fresh bell peppers ready to use at a moment's notice. You can use different colors or just one color depending on what you have. Serve as part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread. Enjoy! Adapted from Vegan Chef.
8 ounces green peppers, destemmed, deseeded, cut in half lengthwise
8 ounces orange bell peppers, destemmed, deseeded, cut in half lengthwise
8 ounces red peppers, destemmed, deseeded, cut in half lengthwise
8 ounces yellow peppers, destemmed, deseeded, cut in half lengthwise
coarse salt (or kosher salt)
12 whole black peppercorns
8 garlic cloves, peeled
4 sprigs fresh basil
4 sprigs fresh oregano (or marjoram)
olive oil
Steps:
Start by cutting the peppers into 1 inch strips and pat them dry with a towel. Place the pepper strips in a colander, sprinkle them with coarse salt, and place the colander over a bowl. Allow the peppers to drain overnight.
Using a towel, wipe the salt from the peppers, and set aside.
Sterilize four 8 oz. jars and their lids by boiling them in a large pot of water for about 15 minutes. Using tongs, remove the jars and lids from the water, and set them on a dry surface.
In each jar, place 3 peppercorns, 2 cloves garlic, 1 sprig of basil, and 1 sprig of oregano or marjoram. Evenly divide the pepper strips among the jars and completely cover with olive oil. Wipe clean the rims of the jars and seal with their lids. Label and date the jars.
Keep in a cool place or in the refrigerator for several months.
Serve as part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread.
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