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Pueblo Fiesta Pickled Sweet Italian Peppers

September 27, 2010

After yesterday’s chili extravaganza in Pueblo, I’m going to be playing with peppers all week.

Pueblo Fiesta Pickled Sweet Peppers

Wash peppers, cut into 4ths and remove stems and seeds.

Bring to a boil and keep hot:

1 ½ quarts white Vinegar
½ quart apple cider vinegar
1 ½ quart H20
3 cups turbinado sugar (can use white sugar)

Sterilize 8 pint jars and add to each:

1 TBL grapeseed oil
2 cloves garlic, peeled
1 TBL dried dill

1 large head or sprig of fresh dill

Pack peppers into jar. Pour hot brine over to within ½ inch of top. Wipe rims with clean cloth to make sure no oil in on the rim to insure proper seal.

Put on sterilized links and process. Store 1 month before using. Store in dark , cool place out of sunlight.

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