omes to the pickled peppers, B and G hot cherry peppers are suggested
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.
Thoroughly wash peppers. Seed and slice peppers in half. Make a pickling
Slice peppers in 1/4 inch rings.
Soak in 1 gallon of water with 1 cup pickling lime 12 - 24 hours ( ideal = 18 hours).
Drain & rinse peppers well. Soak in fresh water 1 hour. Repeat this twice more.
Bring vinegar, salt & water to full boil.
Add 1/2 T celery seed & 1 T mustard seed in sterilized pint jars.
Pack with peppers and carefully fill jars, leaving 1/2 inch headspace.
Wipe rims, apply lids & rings. Process 10 minutes (if at 1000 foot elevation or lower) in hot water bath.
eserved steeping water, the cider vinegar, cumin, oregano and garlic. Process
Add oil and sausages to a large heavy skillet.
Fry over medium heat until sausages are cooked through and well browned, remove with a slotted spoon.
Increase heat to high, add potatoes and fry, turning often, until crispy and tender.
Return sausage to the pan and heat through.
Add vinegar peppers by tearing into small pieces over the pan so juices fall on the potatoes and sausage.
Cook 3 minutes more, season with salt and pepper, remove from heat and let rest 5 minutes before serving.
o a boil.
Wash peppers and cut in half or
y mixing the salt, pepper, vinegar, mustard, garlic and oregano together
ide with olive oil and vinegar, then with garlic, capers and
Combine vinegar, water and sugar.
Heat to boiling.
Wash peppers.
Remove seeds and ribs.
Cut into 1/2-inch strips.
Place strips in bowl and add enough boiling water to cover peppers. Cover bowl and let stand exactly 5 minutes.
Drain.
Pack peppers into jars.
Place 1 garlic clove and 1/4 teaspoon salt in each jar. Pour hot liquid over peppers and seal.
Makes 8 half pints.
Boil water and vinegar with garlic.
Cut peppers in strips or quarters.
Place peppers in sterilized jars, pour vinegar mixture over peppers and seal.
Use pint jars.
Pack washed okra or banana peppers as tightly as possible, without bruising, into sterilized jars.
Add 1/2 teaspoon dill seed, 1 red and 1 green pepper and 2 cloves garlic in each jar.
Boil the vinegar, water and salt; pour while hot over okra or banana peppers.
Seal.
Allow to set 2 weeks.
Makes 4 pints.
Clean the peppers (including the jalepenos) of all
Wash and dry lettuce
leaves.
Prepare
a large platter lined with a bed of
lettuce
leaves.
Arrange
cold
cuts and cheese attractively on lettuce.
Garnish with pickled peppers, tomato wedges, artichoke
hearts,
mushrooms, olives and chick peas. Sprinkle with olive
oil,
oregano
and vinegar.
Serve with bread sticks or
sliced Italian bread, if desired.
Makes 8 to 10 servings.
egetables well before chopping, drain peppers; cut off tops and save
Pack peppers (which are cut in strips), parsley and garlic into pint jars.
Boil vinegar, water, sugar, salt and olive oil and pour over peppers.
Seal.
Can be cold packed.
Just bring to a boil.
Wash peppers.
Put vinegar, sugar and water in saucepan and boil 1 minute.
Place peppers in hot solution just to heat.
Put garlic and salt in pint jars and cover peppers with hot vinegar solution.
Cut peppers into 1/2 inch strips, lengthwise.
In a medium saucepan, simmer the vinegar, 2 cups of water, garlic, salt, sugar, oregano, peppercorns, onion, and dried chilies, if using, until fragrant, about 3 or 4 minutes.
Blanch peppers in a pot of boiling water until they begin to soften and lose a little color, about 2 to 3 minutes; drain peppers and pat dry.
Place peppers, in a nonreactive container or canning jars, pour vinegar mixture over them to cover; seal tightly and refrigerate for at least 8 hours.
Boil pint jars 15 minutes.
Leave in hot water until ready to use.
Wash peppers. Cut peppers into rings. Fill each jar with cut peppers.
Boil water, vinegar and salt.
Pour over peppers and seal.
Wash peppers.
Cut lengthwise into quarters (I leave hot peppers whole).