Too many peppers!
- Cook peppers (roast)* on top of stove over flame (till black all over)
- Dunk in water and peel (or put in plastic bag when cool to hasten peeling process)
- Place in jar
- Pour in white vinegar (to cover)
- Add 1 clove garlic and pickling spices (quantities vary, depending on who you ask)
- A little salt
- A little sugar
- A little oil
- (Try to) wait about a week before eating. Refrigerate? Who knows?
*(I have added my own notes in parentheses)
Thanks, Mom. I love you. 💕