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Results 61 - 70 of 146 for peppers pickle
In a 3-quart saucepan, mix ... Drop whole raw peppers into hot mixture until pepper ... boiling water bath for 10 minutes. Yield: about 6 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.
63. PICKLED PEPPERS
Pack peppers in clean jars. Put a pinch of alum in each jar. Boil water, vinegar and salt. Pour over peppers and seal. Wait 6 weeks before eating.
64. PICKLED PEPPERS
Bring to boil, pour over banana peppers packed in jars. Seal; makes enough for 2 pints.
65. PICKLED PEPPERS
Cut two small slits in each pepper. Wear rubber gloves to ... water. Pour over peppers and let stand 12 to ... boiling-water bath. Makes 8 pints.
Fill pint jars with sliced peppers. Heat vinegar and sugar to boiling. Pour over peppers. Seal with canning lids. Process 10 minutes.
Soak cucumbers or peppers overnight in ice water. Drain. ... salt in bottom of quart jars. (Always used uniodized salt.) Fill and seal while hot.
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.
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.
70. 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.
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