an. Stir together the stock, vinegar, BBQ sauce, jalapenos, onion, and
Tightly pack a clean decorative Glass Jar (Empty Malt or Red Wine Vinegar Jars work great) with the peppers.
Bring vinegar, salt and sugar to a boil over medium heat, stirring until salt and sugar are dissolved (about 3 minutes).
Remove from heat and let stand for about 5 minutes.
Pour hot vinegar mixture over the peppers.
Leave about 1 inch from the top of the jar.
If it starts getting low you can add a bit more of the Vinegar mixture.
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
To Make Thai Basil-Infused Vinegar:
Place fresh Thai Basil
Clean and wash chitterlings by pulling off the fat and debris.
Soak in salted water to clean.
Put chittlerings in water.
Add garlic, onions, chile' pepper, vinegar, salt and pepper.
Cook 3-4 hours.
ngredients (crab meat to black pepper) in a bowl.
Toast
bring the peppers, onion, chili pepper, vinegar and orange juice to a
In a large skillet, heat oil; saute onion and pepper until tender.
Remove from oil.
Cut steak into thin slices, roll in flour, salt and pepper and brown in oil until done.
Remove steak to drain.
Discard oil.
With a food processor running, drop the garlic through the feed tube and mince. Scrape down sides of bowl.
Add roasted pepper, vinegar and cayenne and process until mixture is almost smooth.
Add 1/4 cup of the mayonnaise and process using on/off turns until combined.
Scoop mixture into a small bowl.
Mix in remaining 1/4 cup mayonnaise.
Season to taste with salt and pepper.
Cover and refrigerate at least 30 minutes.
Put dip in center of a serving platter and surround with assorted fresh vegetables.
Scoop! Enjoy!
easpoon salt, 1/4 teaspoon pepper, vinegar, and next 4 ingredients; set
ven to broil. Halve each pepper, discarding stems and seeds. Place
Whisk together the hot pepper vinegar and olive oil.
Stir
Boil bell pepper, hot pepper, vinegar and sugar to high boil. Add Certo and boil 1 minute (a rolling boil that cannot be stirred down).
Strain.
Add red or green food coloring to color desired. Makes 6 half pints.
Combine basil, oregano, thyme, salt, pepper, vinegar and water in a shallow 2 1/2-quart casserole; add squash.
Cover with heavy-duty plastic wrap; microwave at High for 3 to 4 minutes. Let stand, covered, 3 to 4 minutes.
Add onion, garlic, sweet red pepper and olive oil; toss gently.
Cover and microwave at High for 2 to 4 minutes.
Add sausage; toss gently.
Cover and microwave at High for 1 to 2 minutes.
Yields 6 to 8 servings.
Place bell pepper, vinegar, olive oil, honey, salt, and black pepper into a blender. Puree until smooth.
Combine green pepper, vinegar, sugar and pepper sauce in stainless steel pot.
Bring to full boil over high heat.
Remove and set aside for 20 minutes.
Return to heat and bring to boil for 2 minutes.
Remove from heat; add liquid pectin and food color.
Stir, mixing well.
Remove skim if necessary and pour into hot, sterilized jars.
Seal according to manufacturer's directions.
May be spread over cream cheese square or spread on round cracker for appetizer.
Yields 8 to 10 half pints.
Peel pineapple and cut away core. Cut into 1-inch pieces. Place in a large bowl.
Add green and red pepper strips, jicama and scallions.
In a small jar, shake together salt, pepper, vinegar and oil. Add to salad and toss to coat.
Serve chilled or at room temperature.
Put bell pepper, hot pepper, vinegar and sugar in a heavy saucepan; cook together for 7 minutes after it boils.
Take off heat and cool for 5 minutes.
Add Certo.
Stir well.
Pour in jars and seal.
Dress goose and soak several hours in salt and water.
Put a small onion inside and plunge into boiling water for 20 minutes. Stuff with chopped celery, chopped eggs, mashed potatoes, bits of fat pork or other cold meat, a little butter, a raw turnip (grated), a tablespoon of pepper vinegar, small chopped onion and pepper and salt to taste.
Wash and seed peppers.
Put half of the peppers and 3/4 cup vinegar in blender.
Remove from blender and repeat with other half.
Combine pepper, vinegar and sugar.
Bring to a rolling boil; boil 5 full minutes.
Add a few drops food coloring; remove from heat.
Add Certo; bring back to boil and boil 1 full minute. Skim jelly well.
Put into jars; cover with wax.
Store in cool place.