Pickled Hot Red Peppers

Directions

1. 1
   Rinse and drain the peppers; trim stems to a stub.
2. 2
   Pack the peppers into 4 wide-mouthed pint canning jars, dividing them equally.
3. 3
   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.
4. 4
   Combine the vinegar, water and salt in a stainless-steel or enameled saucepan and heat the mixture to simmering.
5. 5
   Pour the hot solution over the peppers, covering them completely and leaving 1 inch of head space.
6. 6
   Remove any bubbles and add liquid if necessary to maintain head space.
7. 7
   (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.)
8. 8
   Add enough olive oil to each jar to cover the surface of the liquid, about 1 tablespoon.
9. 9
   Seal the jars with new two-piece canning lids, according to manufacturer's directions and process for 15 minutes in a boiling water bath.
10. 10
    Cool, label and store the jars.
11. 11
    The peppers are good to eat after 2 weeks, but they will be better after at least a month's rest in the jar.