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Results 91 - 100 of 135 for peppers alum
Wash cucumbers; let stand in ... add above amount alum, garlic, dill, red pepper. Combine salt, water and ... each jar, seal. Make 6 to 8 quarts.
Put in layers with pickles. Pour cold brine over pickles. Put in refrigerator covered. Let stand 5 days before eating. These will keep all ...
Place cucumbers, onions, green peppers in jar. Mix and add ... eaten the next day. They get better with each passing day. They are cool and crisp.
Cook whole green beans until they change color. Drain and cool pack in wide mouth pint canning jars. (Place on ends.) Add to each jar: ...
Wash cucumbers. Let stand in ... add above amount alum, garlic, dill, red pepper. Combine salt, water, and ... leaf in each jar. Seal. 6-8 quarts.
96. HOT PEPPERS
Heat first 5 ingredients. Pack sweet and hot peppers in jars. Pour oil over ... Adjust lids. Water bath for 20 minutes. Pressure for 10 minutes.
97. SALSA
Food processor may be used to chop vegetables. Bring all to a boil and simmer about 1 hour. Put into jars and seal.
Mix salt, sugar, turmeric, celery ... slices, onions and peppers in a gallon jug or ... carton. Put in alum and pour hot liquid over ... some of the solution.
99. PICANTE SAUCE
Hot peppers - start with 1/4 cup, ... Combine everything in a large pot and bring to a boil. Simmer for 3 hours or until as thick as you like.
100. PICKLE RELISH
1. Grind cucumbers, onion and peppers. Put in cloth bag, ... cucumber mixture, then add to sugar mixture. Simmer, put in canning jars and process.
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