Wash hot peppers.
Cut into rings and put in quart jars. Bring water, vinegar and salt to a boil.
Pour over peppers in the jars.
Put on lids and rings.
Set aside to seal.
Eat in about 2 months.
Core peppers (don't break), wearing rubber gloves.
Wash and boil 2 minutes.
Cool in ice water.
Stuff with sauerkraut.
Pack in sterilized jars.
Add garlic and alum.
Cover with solution of water, vinegar and salt.
Boil in hot bath for 3 to 5 minutes. Seal.
omes to the pickled peppers, B and G hot cherry peppers are suggested
Wash peppers.
Cut lengthwise into quarters (I leave hot peppers whole).
ery large pot. Add the peppers, and allow to sweat for
Cut off ends of peppers; remove seeds.
Place wiener inside of pepper.
Place inside of canning jars (wide-mouth jars work best). Pour boiling mixture over peppers and seal.
Process in hot water bath for 20 minutes, or place in pressure cooker at 5 pounds pressure for 10 minutes.
This should make 3 quarts.
Combine zucchini, onions, green and red peppers and salt in large cooker; mix well and let stand overnight. Drain and rinse good with cold water. Add remaining ingredients and boil 20 to 30 minutes. Ladle into hot jars and adjust lids. Process in boiling water bath 15 minutes. Makes 6 pints.
Clean and cut peppers.
Put in ice water overnight.
Boil water, vinegar, sugar and salt for five minutes.
In quart jars, put 1 clove garlic and peppers.
Seal as for canning.
Boil 3 minutes in boiling water bath.
WEARING GLOVES, wash peppers and cut into bite size pieces. Leave seeds in every 6th or 8th pepper depending on how hot you want them.
Add peppers and brine together in kettle or glass bowl. DO NOT USE ANYTHING PLASTIC IN THIS MIXTURE - BOWLS OR SPOONS!
Stir and let stand over night. Continue to stir whenever you get the opportunity.
In each jar add one clove of garlic in bottom of jar and fill each jar with pepper/brine mixture. Add second clove of garlic to the top of jar.
Keep refrigerated if not canned!
Thoroughly wash peppers. Seed and slice peppers in half. Make a pickling
Simmer tomatoes, vinegar, salt, sugar, green peppers, onions, banana peppers and garlic for 25 minutes.
Add chili
powder, oregano and parsley; simmer until thick.
Put in jars and seal. Set aside for sealing process to complete.
Eat in 2 months.
ood processor or blender, blend peppers and half of the vinegar
anned tidbits of pineapple to recipe for a sweeter flavor, or
Heat the oil in a frying pan, add the chicken breast and fry for 5-6 mins each side until sealed and lightly golden. Add the green onions to the pan with the tomatoes, tomato juice, corn and kidney beans. Simmer for 10 mins.
Stir in the parsley, oregano and Tabasco. Season to taste with salt and freshly ground black pepper. Serve sprinkled with the diced onion and the pickled peppers. Garnish with the extra chopped parsley. Serve with tortilla chips, if liked.
eef mixture. Sprinkle over the pickled peppers, then top with the remaining
5 mins. Serve with the pickled peppers and ciabatta and garnished with
Combine cucumbers and salt and let stand 1 hour.
Drain overnight.
Next day, grind together celery, peppers and onions. Make syrup of vinegar and sugar.
Bring to boil.
Add ginger and turmeric, then add all ground vegetables.
Bring to boiling point, stirring occasionally, but do not boil.
Pack into sterilized jars.
Combine cucumbers, onions, green peppers and whole garlic. Add salt.
Mix well and cover with cracked ice.
Mix thoroughly. Let stand 3 hours.
Add ice, if needed.
Drain well.
Remove garlic.
Heat two cups water in medium saucepan on low heat.
Add garlic, onions and peppers.
Blanch for one to two minutes.
Place into bowl of cold water and ice.
Reserve hot water.
To the hot water, add salt, vinegar, sugar and mustard seeds.
Stir to dissolve.
Transfer cooled peppers, onions and garlic to a large bowl.
Pour hot liquid over and toss to coat.
Cover with plastic wrap and refrigerate.
o a boil.
Wash peppers and cut in half or