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Results 31 - 40 of 53 for pickled red peppers
A lot of trouble, but ... before chopping; drain peppers; cut off tops and ... spice mixture in salad dressings or for marinade. Serving Size: 6
Cut bell peppers in half lengthwise, discard seeds ... air tight containers in refrigerator. Serve chilled with a slotted spoon. Makes 5 cups.
Fill pint jars with sliced peppers. Heat vinegar and sugar to boiling. Pour over peppers. Seal with canning lids. Process 10 minutes.
Slice, core and seed peppers. Pack into jars. Add ... (optional). Dissolve salt in water. Add vinegar and fill jars. Ready in about 7-10 days.
35. PICKLED PEPPERS
Wash and seed peppers. Pack sliced peppers in ... overnight. Drain and rinse well. Bring to boil vinegar and sugar. Pour over peppers and seal.
Make a brine, as follows: 3 1/2 c. sugar 1/4 c. Morton's pickling salt Mix brine and let stand for about 2 hours, stirring occasionally ...
37. PEPPER RELISH
Grind or chop peppers and onions; drain off water. ... ingredients together, approximately 30 minutes. Seal in hot sterilized jars. Yield: 4 to 5 pints.
Remove seeds from peppers. Chop peppers and onions, ... salt, pickling spice (in a bag). Add vegetables. Heat until tender. Put in jars and seal.
39. PEPPER RELISH
Grind the peppers, onions and drain. Combine ... large kettle and cook over medium heat for 30 minutes. Pour into hot sterilized jars and seal.
40. PEPPER RELISH
Chop peppers, onions and cabbage very ... Add mixture to syrup and simmer for 5 minutes. Pack in jars. Process for 10 minutes in hot water bath.
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