Pickled Hot Red Peppers
In each jar place: 1 clove garlic split; 2 whole allspice; 6 peppercorns; and a piece of bay leaf.
Removeany bubbles and add liquid if necessary to maintain head space. (If thereshould be insufficient solution to cover the peppers, make more in the sameproportions; no harm will be done if a few moments are required to do this.) Add enough olive oil to each jar to cover the surface of the liquid,about 1 tablespoon. Seal the jars with new two-piece canning lids, according to manufacturer's directions and process for 15 minutes in a boiling water bath. Cool, label and store the jars. The peppers are good toeat after 2 weeks, but they will be better after at least a month's rest inthe jar.
Makes 4 Jars