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Pickled Red Hots

Global.Potpourri's picture
Ingredients
  Short hot chilies 2 Cup (32 tbs) (Fresh Ones)
  Garlic 6 Clove (30 gm)
  Oil 1⁄3 Cup (5.33 tbs)
  Dried dill 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Distilled vinegar 1 1⁄2 Cup (24 tbs) (Approximately)
Directions

1. With a sharp knife, make a slit in side of each chile. Put chiles into sterilized jar. Add garlic, oil, dill, and sugar.
2. Fill jar with vinegar, put on lid and screw top, and shake to mix. Leave in a cool place until ready to use.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Chili
Interest: 
Gourmet

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