Walnut and Hot Pepper Pickle

Ingredients

• 2 cups walnuts
• 2 large peppers — hot or sweet, any available color (red, green, or yellow)
• 10 garlic cloves
• 1 teaspoon coarse salt
• 2 cups olive oil
• 2 tablespoons hot pepper paste (dibs)

Method

1. Coarsely chop the walnuts with a knife.
2. Dice the peppers into medium cubes.
3. Coarsely chop the garlic.
4. Mix the chopped walnuts, peppers, and garlic. Add the coarse salt to taste and the hot pepper paste, then stir to combine.
5. Place the mixture into a sterilized glass jar, then pour in the olive oil to fully cover the contents.
6. Leave it for 24 hours unrefrigerated to check whether you need to add more oil — the oil must remain above the pickles.
   Timers: 1440 min
7. Store the jars of walnut and pepper pickle in the refrigerator.
8. Serve this pickle with any red meat, chicken, fish, and even with raw meat preparations.
9. Note: Taste and adjust the salt as needed.
10. Walnut and pepper pickle courtesy of a friend and contributor to the site
11. Terez Qadri Abu Hanna
12. Click her name to visit her page and see all her wonderful recipes.
13. For more pickle recipes see Pickled Cabbage