Categories: Vegetables, Pickles, Hot 
      Yield: 4 servings 
  
      2 lb Small, fresh hot red peppers        1 lg Bay leaf; torn into quarters 
      4    Garlic cloves; peeled               2 c  Distilled white vinegar 
           -=OR=- More if you like             2 c  Water 
      8    Whole allspice                      2 ts Salt 
     24    Peppercorns                         4 tb Olive oil, or as needed 
  
  RINSE AND DRAIN THE PEPPERS; trim stems to a stub. Pack the peppers into 4 
  wide-mouthed pint canning jars, dividing them equally. As the peppers are 
  packed, scatter among them a share of the seasonings: 
   
  In each jar place: 1 clove garlic split; 2 whole allspice; 6 peppercorns; 
  and a piece of bay leaf. 
   
  Combine the vinegar, water and salt in a stainless-steel or enameled 
  saucepan and heat the mixture to simmering. Pour the hot solution over the 
  peppers, covering them completely and leaving 1 inch of head space. Remove 
  any bubbles and add liquid if necessary to maintain head space. (If there 
  should be insufficient solution to cover the peppers, make more in the same 
  proportions; no harm will be done if a few moments are required to do 
  this.) Add enough olive oil to each jar to cover the surface of the liquid, 
  about 1 tablespoon. Seal the jars with new two-piece canning lids, 
  according to manufacturer's directions and process for 15 minutes in a 
  boiling water bath. Cool, label and store the jars. The peppers are good to 
  eat after 2 weeks, but they will be better after at least a month's rest in 
  the jar. 
   
  Makes 4 Jars 
   
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK