|by Victor Cesarani|
Pactical Cookery 9th edition continues to provide catering students with the comprehensive information and step-by-step guidelines that they need.
Results 1 - 10 of 136 for pickled hot peppers
If small peppers are left whole, ... Remove garlic. Pour hot pickling solution over ... Use a good quality distilled or organic vinegar (no store-brands!).
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.
For every 1 ... spice 1. Soak peppers overnight in cold ... peppers in clean hot jars. 3. Bring ... Pressure cook up to 5 pounds pressure and turn off heat.
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.
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.
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.
Wear rubber gloves ... slits in each pepper. Dissolve salt ... water. Pour over peppers and let stand ... Pack peppers into hot jars, leaving 1/4 ... Yield about 8 pints.
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.
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.
Preheat oven to broil. Split hot dog rolls lengthwise ... chill, covered, in refrigerator. Holds up to 5 days on refrigerator shelf. Yield: about 2 1/2 pints.
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