Pickled Sweet Green Pepper Strips

Pickled Sweet Green Pepper Strips 

MAKES 4 PINTS

THESE SWEET, SOUR, CRUNCHY STRIPS are a wonderful addition

to salads or accompaniment for dips such as hummus

and baba ghanoush.

4 thin slices fresh ginger (I used powered)

4 small garlic cloves

2 teaspoons pickling salt

2 pounds green bell or pimiento peppers, cut into Y2-inch

lengthwise strips

2 cups white wine vinegar or distilled white vinegar

2 cups water

1 1/4 cups sugar

Divide the ginger, garlic, and salt evenly among 4 pint mason jars.

Pack the pepper strips snugly into the jars.

In a saucepan, combine the vinegar, water, and sugar. Bring the contents

to a boil, stirring to dissolve the sugar, then reduce the heat

and cover the pan. Simmer the liquid, covered, for 5 minutes.

Pour the hot liquid over the pepper strips, leaving 2 inch headspace,

and close the jars with two-piece caps. Process the jars for 10

minutes in a boiling-water bath, or immerse them for 30 minutes in

water heated to 180° to 185°F.

Store the cooled jars in a cool, dry, dark place for at least 3 weeks

before eating the peppers. After opening a jar, store it in the

refrigerator.

From the joy of pickling pg 137