Alan’s Pickled Peppers (chilies) Recipe
1/2 cup olive oil
Wash the peppers leaving the stems intact. Make 2 slices across in end of each pepper (like an X) to allow the liquids to penetrate. For a less spice version shake out some of the seeds.
Heat oil in a large, deep pot, add the peppers, onions, carrots, garlic, salt and the herbs. Cook over medium heat for about 10-15 minutes or until the peppers start to change color. Stir frequently.
Add the vinegar and sugar. Once boiling lower the heat and simmer for 10-15. The peppers will change colors again and become quite fragile.
Pack 6 pint size sterilized jars with the mixture and top with the liquid.
Process in a hot water bath for 10 minutes.
Once opened, the peppers will keep for several months in the refrigerator