inutes before cooking.
Cut peppers in half lengthwise (or cut
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.
Slice peppers or leave them whole.
(To prevent bursting, cut two small slits in whole peppers.).
Pack peppers tightly into clean, hot jars.
Combine vinegar and water; heat to a simmer.
Do not boil.
Pour hot vinegar over peppers, leaving 1/2 inch headspace.
Add pickling salt and a clove of garlic to each jar then seal.
Process in boiling water bath for 10 minutes.
ff, and core out the peppers.
Pack each pepper with
y 1:
Wash the peppers in cold water and slice
/beans throughly.
If pickling cucumbers prick each 2-3
egetables well before chopping, drain peppers; cut off tops and save
Wash peppers and cut them in half.<
Wash peppers.
Cut lengthwise into quarters (I leave hot peppers whole).
Wash hot peppers; drain.
Pack peppers into hot, sterilized pint jars, leaving 1/2\" headspace.
If desired, place 1 head fresh dill or 1 1/2 tsp. dill seed in each jar.
In saucepan, combine water, vinegar, salt, sugar, garlic, and dried pepper. bring to boiling.
Pour hot pickling liquid over peppers, leaving 1/2 inch headspace.
Adjust lids. Process in boiling water bath (pints) 10 minutes.
Toss sliced peppers with pickling salt and set overnight. Rinse and drain peppers.
Combine vinegar, water and sugar in a large pan and bring to a boil.
Put peppers into hot jars.
Pour boiling liquid in to fill jars almost to the top.
Seal jars. Yields 3 quarts or 6 pints.
Cut peppers in half; remove core and seeds.
Slice in 1/4-inch strips.
In a 6 to 8-quart saucepan, combine sugar, vinegar, water, 1/2 teaspoon from crisping packet and pickling salt.
Bring to boil.
Add sliced peppers; return to boil.
Wash peppers and pack into a hot
Use hot or sweet (or a combination) of banana peppers.
Cut 1 slit in the side of each pepper.
Pack peppers uniformly in jars.
Mix together turmeric, salt, honey, pickling spices, and water and bring to a rolling boil.
Pour over peppers in jar and seal.
Prepare one jar at a time so the brine will continue boiling.
Process in a boiling water bath for 10 minutes.
In non-aluminum saucepan, heat vinegar and water for each pint of peppers.
Into each sterilized pint jar, place 1 clove garlic, 1/2 teaspoon mustard seed, 1/2 teaspoon of pickling salt and 2 cups hot peppers.
Leave 1/2-inch headspace.
Remove air bubbles. Seal.
Process BWB for 5 minutes.
Adjust seals.
Cool untouched for 12 hours.
Combine vinegar, water, honey, pickling spice, and salt in a small saucepan and bring to a boil. Remove from heat and let stand 10 minutes.
Place 1/2 clove garlic in each half-pint jar. Divide peppers among jars, then add another 1/2 clove of garlic to the top of each jar.
Return liquid to a boil and pour into each jar, leaving 1/2 inch headspace. Process 10 minutes in a boiling water bath.
ayer of kraut. Clean banana peppers. Stuff with little kraut or
Clean and cut peppers; let stand in scalding water for 5 minutes.
In each jar put 2 cloves of garlic, 1/2 teaspoon pickling salt and pinch of alum.
Boil 5 minutes:
2 cups white vinegar, 2 cups water and 1 cup sugar.
Pour into stuffed jars and seal.
Clean hot peppers; pack in jars.
Boil vinegar, pickling spices and garlic cloves.
Pour heated mixture over peppers and seal tight.
Cut tops off bell peppers, making a bell pepper \"bowl\".<