|Jane Grigson's Vegetable Book|
|by Jane Grigson|
'A reference bible...inspirational in the way that it opens up new possibilities for vegetables' - "Daily Mail".
Results 21 - 30 of 47 for pickled red peppers
Grind peppers and onions, scald and drain twice; drain well. Add vinegar, sugar, salt and spices. Cook 25 minutes and put in sterilized jars.
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.
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.)
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.
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 vegetables; chop fine, or put through food grinder. Mix vegetables well, put into stainless steel, ceramic, or glass bowl or pan. Add salt and ...
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 finely chop the vegetables. Cover with boiling water. Soak for 5 minutes, drain and rinse. Cover again with boiling water. Let stand 10 ...
Wash and prepare. Grind in food chopper. Put in bowl, add 2 tablespoons salt. Let stand 2 hours, then drain overnight.
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