Recipe by Chaya Leah

Shmullys peppers

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Parve
Easy Easy
Servings
Allergens

No Allergens specified

0 Minutes
Diets

No Diets specified

Ingredients

Directions

1.

scorch peppers in fire just till skin burns

2.

put in bowl covered for 15 min

3.

wipe off ash from peppers/ rinse if needed

4.

optional: keep liquid from bowl and sift

5.

core pepper and slice along creases

6.

brine: apple cider vinegar 1/3 cup, salt tsp, 1/2 tsp sugar. heat in pan and pour in jar. add peppers. add olive oil to fill jar. shake to mix. leave in fridge for 2 days. use with sandwiches, cheese, blend to make sauce etc.

Shmullys peppers

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