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Results 51 - 60 of 146 for pickle peppers
1. Cut peppers or leave whole (to prevent ... inch head space. 4. Add salt and seal. 5. Process in boiling bath for 10 minutes. Yield 4 pints.
52. PICKLED PEPPERS
Cut two slits in each pepper. Wear rubber gloves to ... water. Pour over peppers and let stand 12 to ... a scant 1/2 teaspoon alum to each jar.
Wash peppers; clean seeds out. Cut ... pepper and carrots if desired. Heat 1 cup of vinegar and 1 cup of sugar. Pour over peppers and seal jars.
54. PICKLED PEPPERS
Blanch the peppers 1-2 minutes or leave raw ... and add the hot brine. To each jar add 1 tablespoon olive oil and 1 teaspoon salt. Seal jars.
Cut green peppers in 3" square to fill ... vinegar and 2/3 quart water. Pour over peppers. Boil canning lids and seal jar. Can eat in 3 weeks.
For every 1 cup of ... spice 1. Soak peppers overnight in cold water with ... jars. 5. Pressure cook up to 5 pounds pressure and turn off heat.
Prepare peppers by cutting out the stems, ... saucepan; bring to a boil. Fill jars with hot solution. Process jars 15 minutes in hot water bath canner.
Cut 2 slits in each pepper. Dissolve salt in 8 ... cups water and all ingredients except honey. Simmer 15 minutes. Then add honey. Remove garlic.
59. PICKLED PEPPERS
Cut two small slits in each pepper. Dissolve salt in 4 quarts of water. Pour over peppers and let stand 12 to ... water bath. Makes about 8 pints.
60. PICKLED PEPPERS
Cut two small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers and let stand 10 to ... water bath. Yield about 8 pints.
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