Pickled Peppers - Country Cooking Recipe
Yield: 4 1-pint jarRecipe by luhu.jp
Ingredients:
8 cup: Quartered and seeded sweet,
2 cup: Cider vinegar,
-peppers or small whole hot 1 3/4 c Sugar peppers, such as cherry or 3/4 c Water jalapeno 1 ts Mustard seeds
8 Cloves: garlic,
1/2 tsp: Salt,
Directions:
1. In boiling water, sterilize four 1-pint jars and lids; drain well.
In heavy 3 quart saucepan, place peppers in enough water to cover.
Heat to boiling; remove from heat and drain peppers well. Pack
peppers into jars. Place 2 cloves garlic in each jar,
2. In same saucepan, heat vinegar, sugar, water, mustard seeds, and
salt to boiling. Pour over peppers in jars. Seal with sterilized
lids. Cool to room temperature and store in refrigerator until ready
to serve. Or, immediately after filling jars, process 5 minutes in
boiling-water bath so that jars may be stored at room temperature.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Source from luhu.jp
In heavy 3 quart saucepan, place peppers in enough water to cover.
Heat to boiling; remove from heat and drain peppers well. Pack
peppers into jars. Place 2 cloves garlic in each jar,
2. In same saucepan, heat vinegar, sugar, water, mustard seeds, and
salt to boiling. Pour over peppers in jars. Seal with sterilized
lids. Cool to room temperature and store in refrigerator until ready
to serve. Or, immediately after filling jars, process 5 minutes in
boiling-water bath so that jars may be stored at room temperature.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Source from luhu.jp