Basil marinated peppers

 I came up with this recipe last year, when I had wayyyy too many peppers.  This year, I have wayyyy too many tiny peppers, and this was a great way to do something with them.


First, you need peppers.  Stop saying "Duh".   You can actually do this recipe with onions, too.  I like Bell Peppers for this recipe, but you can use hot ones if you like.

Then you'll need:
4 Cups Cider Vinegar or Red Wine Vinegar (5% acidity)
2 Cups Water
1/2 Cup Sugar
1/4 Cup Pickling/Canning Salt
8-10 Sprigs Fresh Basil, about 6" long, or a great big handful of leaves.
6 Sprigs Fresh Oregano

Wash peppers.

Wash the basil and oregano.  I use Amethyst Basil for this recipe. It's one of my favorite basils and the color is beautiful.

Mix vinegar, water, sugar, salt in large stainless steel pot.  Bring to boil.  Strip leaves from basil and oregano and add to mixture.  Boil gently for 10 minutes.  Sorry, forgot to take a pic of that one.

While mixture is boiling, cut peppers into strips.  You'll need about 12 cups of pepper strips, but you can make do with less.

After mixture has boiled for 10 minutes, remove from heat and add pepper strips.  Cover and let cool to room temperature, stirring occasionally.

When mixture has cooled, stuff peppers into clean, large mouth, quart jars.  Pour liquid over peppers, leaving 1/2 inch headspace.  Apply lids.  Refrigerate.  Use within three months.

This batch made three quarts.  If you end up with leftover liquid, it makes a great base for salad dressing: just add some olive oil!

We use these peppers on everything: burgers, subs, greek pizza, or just by the fork full!