|Balsamic Vinegar Cookbook|
|by Meesha Halm|
An estimated 1.75 million liters of commercial balsamic vinegar and 1,760 liters of traditional balsamic vinegar are sold annually.
101 - 110 of about 990 for pepper vinegar
Bring to a boil about 25 minutes. Add peppers, heat and seal in canning jars.
Grind peppers and onions. Soak in salt water overnight. Drain. Combine with other ingredients. Boil 30 minutes. Pack in jars and seal.
Brown meat in ... bread cubes, ketchup, vinegar, and soy ... mixture into each pepper half. Put peppers ... simmer for 15 minutes. Makes 4 main dish servings.
Core and seed peppers and finely julienne ... Cover and chill for 1 hour, tossing occasionally. Serve well chilled. Mix all ingredients in small bowl or jar.
Chop peppers or put through ... boiler and add vinegar and sugar. Boil ... hour. Pour in regular jelly jar. Makes 3 1/2 pints. Use as side dish with meat.
Chop peppers and onions. Pour ... hot water. Blanch 5 minutes. Heat vinegar, spices and sugar. Add vinegar to peppers. Cook 1 hour. Place in jars and seal.
Wear gloves!! Cut pepper tops and remove seeds. Cover with vinegar. Place in ... refrigerate after opening. Save oil from jars, great for frying peppers!
In a large ... in rice. Place peppers, cut side ... Place a slice of cheese on top of each. Cover loosely with foil. Bake at 375 degrees for 20 minutes.
1. Cut peppers or leave whole ... Combine water and vinegar, heat to ... 4. Add salt and seal. 5. Process in boiling bath for 10 minutes. Yield 4 pints.
Cut two small slits in each pepper. Wear rubber ... head space. Adjust caps. Process half-pints and pints 10 minutes in boiling-water bath. Makes 8 pints.
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