21 - 30 of 47 for pickled red peppers
Grind or chop peppers and onions; drain ... cloth. Cook all ingredients together, approximately 30 minutes. Seal in hot sterilized jars. Yield: 4 to 5 pints.
Grind peppers and onions, scald and drain twice; drain well. Add vinegar, sugar, salt and spices. Cook 25 minutes and put in sterilized jars.
Chop peppers, onions and ... as juicy as you like. Add mixture to syrup and simmer for 5 minutes. Pack in jars. Process for 10 minutes in hot water bath.
Cover chopped vegetables ... spices and hot red pepper in a cheesecloth ... sterilized jars, leaving 1/8 inch head space. Adjust caps. Yield: About 6 half pints.
Roast the whole red pepper directly over a ... and uncooked red peppers with the cabbage, ... until ready to use. (The recipe can be made up to 1 day ahead.)
Wash vegetables; chop fine, or put through food grinder. Mix vegetables well, put into stainless steel, ceramic, or glass bowl or pan. Add salt and ...
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.
Wash and prepare. Grind in food chopper. Put in bowl, add 2 tablespoons salt. Let stand 2 hours, then drain overnight.
Wash and finely chop the vegetables. Cover with boiling water. Soak for 5 minutes, drain and rinse. Cover again with boiling water. Let stand 10 ...
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.
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