|Italian Food & Cooking|
|by Kate WHitman|
A complete reference to identifying, preparing using and cooking with Italian ingredients.
Results 1 - 10 of 133 for pickled whole 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 ... half pints or pints. Makes 9 pints. Note: Use a good quality distilled or organic vinegar (no store-brands!).
Wash and cut green peppers. Place in ... is easy and convenient because it can be large quantities or just one jar depending on availability of peppers.
Heat liquids with spices until boiling. Add whole washed peppers. Pierce peppers ... quart jars in a boiling water bath for 10 minutes. Yield: about 9 pints
Combine pasta, olive oil, garlic, liquid from peppers and basil. Chop the pickled peppers (not too ... black olives. Add salt, pepper, and pepper flakes.
Wash peppers, make a ... over peppers and adjust seal. Process in a boiling water bath for 10 minutes. Tip: Heat jar lids before using for best results.
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.
Wash and drain peppers. Cut 2 ... of top with boiling liquid. Remove air bubbles. Adjust lids. Process 10 minutes in a boiling water bath. Yields 8 pints.
Mix all ingredients ... sugar to 3 cups white vinegar for 10 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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