Now you know my mom’s name, and I’ll be sharing a lot more of her recipes 😋
Ingredients
For this recipe you will need the following vegetables
- Peppers any collection of peppers you like I choose 3 red bell peppers, 3 jalapeños, 1 Anaheim pepper, I large carrot, 3-4 cauliflower florettes, a hand full of green beans, 5 cloves garlic, you can also use cabbage and walnuts
Instructions
- Seed you peppers and chop all your vegetables (fine) except for the carrots they need to be shredded. Put everything in a strainer (I like to use my salad spinner) add 1 tablespoon of sea salt mix well place a plate and 2 cans on top to cover to help any liquids come down. Let stand for 12 hours at least,.
- Uncover place the vegetables in a bowl and discard the liquid. Add 1/4 tablespoon sugar + 1/2 teaspoon sea salt and a drizzle of good olive oil mix well, fill into sterilized jars (3/16 ounce) making sure to leave space and not to over fill.
- Fill all the jars with olive oil just under the first rim (refer to video) clean the jars with paper towel close tightly and leave for a 8-10 days in a dark place, open and enjoy.
- After opening place in the fridge.