|Produce Pete's "Farmacopeia"|
|by Peter Napolitano|
Regularly seen on NBC's Today in New York on Saturday television program, the author proffers a bounty of information about selecting and storing ...
1 - 10 of 136 for hot pepper pickling
If small peppers are left whole, ... Remove garlic. Pour hot pickling solution over peppers, ... quality distilled or organic vinegar (no store-brands!).
Wash peppers. Combine all ... Pack peppers into hot jars leaving 1/4 ... 10 minutes in boiling water bath (quarts need 15 minutes). Makes about 8 pints.
Rinse peppers, make a ... to simmering. Pour hot solution over peppers, ... The peppers are good to eat after 2 weeks, but better after a month or more.
For every 1 ... turmeric 3 tbsp. pickling spice 1. Soak peppers overnight in cold ... peppers in clean hot jars. 3. Bring ... pressure and turn off heat.
Wear rubber gloves ... slits in each pepper. Dissolve salt ... Pack peppers into hot jars, leaving 1/4 inch head room. Heat pickling liquid to boiling. ... Yield about 8 pints.
Cut 2 slits in each pepper. Dissolve salt ... rinse. Combine 2 cups water and all ingredients except honey. Simmer 15 minutes. Then add honey. Remove garlic.
1. Cut peppers or leave whole ... tightly into clean hot jars. Pour hot ... Add salt and seal. 5. Process in boiling bath for 10 minutes. Yield 4 pints.
In a 3-quart ... Drop whole raw peppers into hot mixture until pepper ... headspace. Process in a boiling water bath for 10 minutes. Yield: about 6 pints.
Cut chilies and ... Clean and cut peppers in strips (discard ... rings and lids. Bake in oven 25 minutes at 275 degrees or hot water bath for 10 minutes.
Combine sugar, hot sauce, red pepper and pickles. Let sit 2 hours. Put in jars and pour juice over. Add 1 garlic clove in each jar and chill in ice box.
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