I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, November 13, 2020

Pickled Peppers


4 cups Aji Dulce peppers (or other peppers)
4 cloves garlic, sliced in half
1 3/4 cup white vinegar
3/4 cup water
1 Tbsp. sugar
1/2 tsp. salt
Optional seasonings:
1 bay leaf
1 to 2 tsp. whole coriander seed
1 to 2 tsp. cloves
1 to 2 tsp. peppercorns
1 to 2 tsp. whole cumin seed
1 to 2 tsp. whole mustard seed
1 to 2 tsp. whole dill seed
Fresh or dried dill or other herbs
 
Add the chiles and garlic to a sanitized 1 quart jar.  Heat the vinegar, water, sugar, and salt along with desired added seasonings in a small saucepan until sugar and salt are dissolved.  Pour the vinegar mixture over the peppers and allow the contents of the jar to cool to room temperature.  Seal the jar and refrigerate.  Pickled peppers will stay fresh in an air-tight jar for up to one month. 
 
Other vegetables can also be pickled in this way such as green beans, carrots, or cauliflower 
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