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Results 101 - 110 of 146 for pickled peppers
Combine tomatoes, onion, peppers and salt in large bowl. ... Remove jars and complete seals unless closures are self-sealing types. Makes 8 pints.
Chop - do not put through grinder. Chop all peppers and combine them with vinegar, ... Philadelphia cream cheese - you may use other biscuit also.
103. HOT PEPPER JELLY
Mix sugar and vinegar, bring ... and add Certo peppers and food coloring. If you ... cream cheese. Serves with crackers. Makes 8 or 9 half pints.
104. HOT PEPPER RELISH
Grind peppers. Let stand covered with ... simmer for about 1 hour then add peppers, continue to simmer about 30 minutes. Put in jars and seal.
Makes 48 bite-size pepper halves. Cut jalapeno peppers in half, lengthwise, and remove seeds. If using pickled peppers, drain them and pat ... or so before serving.
106. JALAPENO PEPPER
Heat vinegar, olive oil, water, ... and pour over pepper that has been washed and ... pints 10 minutes in boiling water bath canner. 3 to 4 pints.
Wash, chop and mix vegetables, peeling onions and discarding pepper seeds. Add salt and let ... sterilized jars; seal at once. Makes 12 pints.
Cover peppers and onions with boiling water. ... boil. Add onions and peppers. Cook (simmer) slowly 15 minutes. Pack into hot pint jars. Seal.
109. HOT PEPPERS IN OIL
Slice peppers. Let stand overnight in ... Do not rinse. Add ingredients. Pack in sterile jars. Seal with hot lids. No boiling water bath needed.
Rinse and drain peppers. Split lengthwise on one ... degree oven about 10 minutes or until cheese melts. Top each pepper with a pimento strip.
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