|Annie Bell's Vegetable Book|
|by Annie Bell|
The most ordinary of vegetables are brought to life in this text. The recipes included are full of colour and flavour, and above all, they are acc...
1 - 10 of 594 for pickled bell pepper
Wash and scrub ... remove seeds from pepper; remove skin ... for 1 hour, as above). Mix well; cover and refrigerate for at least 24 hours before serving.
Into a pint ... sugar, salt and pepper. Cover jar ... near the border of Maine, and this is a recipe which finds its origins in the New Brunswick area.
It is important ... layer of tomato, pepper, onion and ... Restaurant in Tampa, Florida. Cuban sandwiches are good cold and for picnics or take-alongs, too.
Wash and thinly ... crock. Tie the pepper, cloves, allspice ... strip of red bell pepper and 1 ... Process for 15 minutes in a boiling water bath canner.
Cut green peppers in 3" square ... Boil 1/3 quart white vinegar and 2/3 quart water. Pour over peppers. Boil canning lids and seal jar. Can eat in 3 weeks.
For each pint jar: Put bite-size pieces of green peppers into pint jar. Add dill seed and salt. Pour boiling water and vinegar over peppers. Seal.
Wash peppers; clean seeds ... Fill jars with bell peppers, strips of ... desired. Heat 1 cup of vinegar and 1 cup of sugar. Pour over peppers and seal jars.
Cut peppers in halves and ... each put 2 thin slices of garlic and 2 hot peppers. Boil vinegar, sugar, salt and water and pour over peppers in jars. Seal.
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.
Wash vegetables. Cover with a brine made by mixing 1 quart water with 1/2 cup salt. Cover and allow to stand in a non-metallic container for 24 ...
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