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Results 1 - 10 of 53 for pickled red peppers
In a saucepan, combine vinegar, ... wash and core peppers and cut into 1/2 inch ... place or at least 3 weeks before using. Makes about 3 pints.
Wash peppers. Remove tops, white ribs ... and spices for 5 minutes. Pour over peppers to fill jars. Seal with hot lids. Makes three 8 oz. jars.
Wash outside of peppers and wipe dry. Cut slice ... five minutes. Start to count processing time as soon as water in canner returns to boiling.
Fill clean, sterilized quart jars ... added the dill, peppers and garlic. Bring water, vinegar, ... a boiling water bath canner for 15 minutes.
Put pickles in jars with 3 stalks of dill and a small green or red pepper. Boil brine and pour over cucumbers. Seal. Makes 2 quarts.
Bring water, vinegar, sugar, and spices to a boil. Add peppers. Boil 5 minutes. Pack ... turn upside down to cool on a terry towel. Makes 4 pints.
Wash peppers, remove stems and seeds. ... once with hot caps. Makes 4 pints. When ready to serve, refrigerate 12 hours prior to ensure crispness.
Grind peppers in meat chopper; put all on stove and boil or simmer until thick, about 45 minutes.
If small peppers are left whole, slash 1 ... or pints. Makes 9 pints. Note: Use a good quality distilled or organic vinegar (no store-brands!).
I like traditional stuffed peppers, but it's heavy, sometimes ... icy, crisp, sweet, red bell. So try this, making ... IS here, after all... .
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