The farmers market is bursting with garden produce. There’s no resisting the baskets of sweet peppers in bright summer skins of red, yellow and orange.
PIED PIPER PICKLES Clean 2½ pounds of red and yellow sweet peppers. Cut each into six pieces. Place in boiling water for three minutes, then drain. Meanwhile, combine 2 cups sugar, 2 cups tarragon vinegar, 2 cups water, ½ teaspoon celery seed, ½ teaspoon mustard seed, 2 cloves crushed garlic and 1 teaspoon pickling salt in a Dutch oven. Bring to a boil and simmer for five minutes. For refrigerator pickles, pour hot liquid over drained peppers. Transfer to storage container and refrigerate.
To can, pack hot peppers tightly in hot sterilized jars in rotating X fashion skinside down. Fill jars with hot liquid leaving ½ inch headspace. Process for 10 minutes. Makes four pints.
RED, YELLOW PEPPER RELISH
Total preparation time: 25 minutes
8 servings
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, thinly sliced lengthwise
- 1 clove garlic, minced
- 2 sweet red peppers
- 2 sweet yellow peppers
- 1/3 cup pitted Kalamata olives (about 24)
- 1 tablespoon Dijon mustard
In a large skillet, heat butter and oil until hot. Add onion and garlic. Sauté until golden, about 5 minutes.
While onions are cooking, slice peppers thin lengthwise, then halve. Add peppers to skillet and sauté about another 10 minutes. Add the remaining ingredients and sauté 5 minutes.
Season with salt and pepper to taste. Serve at room temperature with grilled pork or chicken.
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7/06/2007