Called "Thelma's Peppers" because Thelma, an Italian very good friend of my Mom used to make them for us and then gave us the recipe. They won't last in the house long, because they are so good. Delicious on their own or add to an antipasti platter.
You can use red, yellow or green or a combination of colors. For this one, I made just red. Combinations look pretty on the antipasto tray. You can even try this with hot peppers, although I have not done so, yet.
- 6 peppers hard & firm thick skins
- 1 cup each of oil, (I used Italian Extra Virgin Olive Oil) vinegar & water. Use a little less vinegar & little more water.
- 1 tbsp each of salt & sugar.
- 1 1/2 tsp mustard seed
- 1/2 tsp celery seed.
- 3 large cloves garlic sliced thin.
- 1 small onions sliced thin & separated into rings.( I did not use the small onions or slice thinly)
Wash & cut peppers into slices about the size of a thick finger. In a large pan bring to a boil, oil, vinegar, water, garlic & spices.
Add peppers & blanch for 1 1/2 to 2 minutes. Add onions and pack into jar. (You need to use tall jars so you can fit the whole slice of pepper)
Run a knife around sides & leave 1/2 inch at top. Seal & turn upside down to see if it leaks. Store in Refrig. Ready to eat in 1 week.
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