Pour just enough
brine over the peppers to cover them, pressing them down a bit as you go.
Pour warm
brine over the peppers and fill to within 1 / 4 - inch from the top.
Not exact matches
Place into the pressure cooker, top with onions and
peppers, pour tomato sauce and water
over everything and add the olives along with some of the
brine (liquid from the jar).
Prick Hungarian wax
peppers and Italian frying
peppers all
over with a cake tester or the point of a sharp paring knife (this helps the
brine penetrate the chiles faster).
Remove
brine from heat; carefully pour
over peppers and shallots.