HOT PEPPER AND WIENERS 
5 to 6 lb. wieners
2 c. apple cider vinegar
2 c. sugar
64 oz. catsup (I use Brooks tangy)
1 c. cooking oil
1 gal. hot peppers, cut up into 1/4 to 1/2-inch pieces
3 toes garlic

Put wieners in large pan and cover with cold water. Bring to boil (do not let boil). Remove from heat and put lid on pan. Let set while preparing the canning mixture. Mix other ingredients together and bring to a rolling boil.

Cut wieners in bite sized pieces. Put into hot jars. Pour hot mixture over wieners to fill to the neck of the jar, covering the wieners. Run a knife in the jar to remove air bubbles and let the hot mixture cover the wieners. Seal with hot lids. Can use pints or quart jars. When opened, heat in a pan and serve. Very good.

 

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