|The Colman's Mustard Cookbook|
|by Paul Hartley|
This gift/cookery book features 50 searingly hot recipes for lovers of the much loved and iconic mustard from Norwich.
Results 1 - 10 of 133 for how to pickle peppers
Mix vinegar, black pepper, sugar, salt ... mustard. Pour over cucumbers or drained purchased sour or dill pickles. Let sit 4 weeks. These are sour! and so good!
If small peppers are left whole, slash 1 1/2 to 2 slits in ... pints. Makes 9 pints. Note: Use a good quality distilled or organic vinegar (no store-brands!).
Wash and cut green peppers. Place in ... spices, and alum to each jar filled ... be large quantities or just one jar depending on availability of peppers.
Heat liquids with ... Add whole washed peppers. Pierce peppers ... If you want to peel the peppers, ... boiling water bath for 10 minutes. Yield: about 9 pints
Combine pasta, olive oil, garlic, liquid from peppers and basil. Chop ... serving, add sliced mushrooms and black olives. Add salt, pepper, and pepper flakes.
Wash peppers, make a ... Bring pickling mixture to boil, pour over ... boiling water bath for 10 minutes. Tip: Heat jar lids before using for best results.
Wash and drain peppers. Cut 2 ... let stand 12 to 18 hours in ... Remove air bubbles. Adjust lids. Process 10 minutes in a boiling water bath. Yields 8 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.
Mix all ingredients ... 1/2 cups sugar to 3 cups white ... minutes. Pour over peppers already in jars, let set 5 minutes. Refill jars with vinegar mixture.
Wash peppers. Remove tops, ... Boil sugar, vinegar and spices for 5 minutes. Pour over peppers to fill jars. Seal with hot lids. Makes three 8 oz. jars.
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