Food recipes
Pickled Peppers
Pickled Peppers Ingredients: water, bottled, generic vinegar, distilled vinegar, distilled salt, table sugars, granulated onions, raw spices, garlic powder Directions: Bring all ingredients to a boil. Stem all peppers...
Pickled Peppers
Ingredients:
water, bottled, generic
vinegar, distilled
vinegar, distilled
salt, table
sugars, granulated
onions, raw
spices, garlic powder
Directions:
Bring all ingredients to a boil.
Stem all peppers.
Seed hot peppers according to your heat tolerance.
Seed all sweet peppers.
Slice or chop peppers to desired size.
Small peppers can be left whole.
Pack peppers tightly into prepared pint jars.
Sweet and hot peppers can be packed together if desired.
Add boiling pickling liquid to jars.
Process in a boiling water canner for 10 minutes.
Remove and allow to cool away from drafts for 12-24 hours.
Check seal.
Store in a cool dark place.
Allow peppers to cure at least 4 weeks before opening.
Ingredients:
water, bottled, generic
vinegar, distilled
vinegar, distilled
salt, table
sugars, granulated
onions, raw
spices, garlic powder
Directions:
Bring all ingredients to a boil.
Stem all peppers.
Seed hot peppers according to your heat tolerance.
Seed all sweet peppers.
Slice or chop peppers to desired size.
Small peppers can be left whole.
Pack peppers tightly into prepared pint jars.
Sweet and hot peppers can be packed together if desired.
Add boiling pickling liquid to jars.
Process in a boiling water canner for 10 minutes.
Remove and allow to cool away from drafts for 12-24 hours.
Check seal.
Store in a cool dark place.
Allow peppers to cure at least 4 weeks before opening.