How to make it

  • Wash and thoroughly dry the peppers and chiles,
  • cut them in half, discarding the seeds and white internal membranes.
  • Chop the peppers, chiles, celery, carrots, onion, and rather coarsely by hand.
  • Transfer the chopped vegetables to a bowl and add the salt.
  • Set aside for 24 hours, but do not refrigerate.
  • The vegetables will give off quite a lot of liquid.
  • At the end of that time, turn into a colander, rinse the salt off thoroughly under running water, and set to drain.
  • Transfer to a bowl, cover with the vinegar, and set aside for another 24 hours.
  • Have ready 4 pint (or 8 half-pint) sterile canning jars.
  • Drain the vegetables in a colander, but do not rinse.
  • Fill the jars with vegetables, then olive oil, which should completely cover the chopped vegetables.
  • Push a table knife into the jar in several places to get rid of any air bubbles.
  • Screw down the lid and proceed with the remaining jars.
  • Process the jars for 20 minutes in a water bath canner.
  • Remove from heat and let cool.
  • Then remove the jars from the canning kettle.
  • Set aside in a cool, dark place.
  • The Pepone will be ready to use in 2 weeks.
  • Use as a condiment for any meat or fish dish.

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    " It was excellent "
    cherihannah ate it and said...
    Oh Thank you so much for this recipe. I just recently got a bushel & 1/2 red peppers . Will love to make this. Thanks my friend!!!lol
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