Pickled Sweet and Sour Peppers with Capers

Free Oatmeal Cookie Recipe

Our seventies vintage Mirro-Matic has a couple of new parts, and pressure canning has gone into overdrive–it will process 16 pints at one time. Our local supermarket, not to mention the entire tomato farming regions of Italy, could go bankrupt.

Speaking of Italy, these pickled peppers are a take on a classic Italian condiment. Their’s is preserved in olive oil, but it’s pickle country here. This will make two half pints.

Ingredients

8 sweet Peppers

1 clove Garlic (I used Elephant Garlic)

A few Capers, chopped

White Wine Vinegar

Sugar

A wine glass of Water

Salt (not much)

Olive Oil

Cook the peppers and garlic in olive oil, just until they are soft. Dissolve the sugar in vinegar and water–the sweetness is up to you. Combine all with the capers, and pressure can, or just use an interminable hot water bath. Or find a Mirro-matic at a flea market.

My mother almost burned down our house, because she let a pressure cooker boil completely dry, and the top blew off of it. No one was harmed, but we thought our parakeet was a goner. A little fresh air, and he was chirping like crazy again. Don’t let that happen to your Budgie.

Author: southernfusionfood

Writer, Woodworker, and Happy Eater

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