|Red, Hot and Green|
|by Janet Hazen|
Now everyone, vegetarian or not, can enjoy the heat--and skip the meat--with this lively companion to the bestselling Hot, Hotter, Hottest and Tur...
1 - 10 of 158 for pickled green peppers
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.
Fill your jars with tomatoes or peppers. Add 1 or 2 cloves garlic and some fresh dill. Make your liquid of: Fill the jars and seal tight.
Green peppers for 1 pint jar. Boil 1/2 cup vinegar, 1/2 cup water, 1 teaspoon salt, and 1 clove garlic. Pour over peppers in a pint jar. Seal.
Bring to boil and pour over sliced peppers and seal tightly. Good with pinto beans.
Quarter if small, or slice pepper to desired size, ... for crispness of peppers. Dry thoroughly ... allow all bubbles to escape. When free of bubbles seal.
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.
Wash peppers; cut in ... teaspoon oil and 1/2 teaspoon salt; pour boiling syrup over peppers to within 1/8 inch from top. Quickly seal each jar. Makes 4 pints.
Wash peppers, remove stems ... covered). Cap each jar at once with hot caps. Makes 4 pints. When ready to serve, refrigerate 12 hours prior to ensure crispness.
Wash peppers and cut in ... mixture as soon as transparent. Pack in hot scaled pint jars, add 1 hot pepper cut up in each jar and 1 teaspoon salt; seal.
Wash peppers. Remove seeds ... over peppers. Seal at once. Process in boiling bath for 5 minutes. Makes 4 pints. I use sweet banana peppers or Cubanella.
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