2 qt Sweet green peppers (about 10 ), chopped
2 qt Sweet red peppers (about 10), chopped
1 1/2 cup Onion (about 1 1/2 medium), chopped
4 tsp Mixed pickling spices
2 Hot chili peppers
1 1/2 cup Sugar
4 tsp Salt
3 1/2 cup Vinegar
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Cover chopped vegetables with boiling water; let stand 5 minutes. Drain. Cover again with boiling water and let stand 10 minutes. Drain. Tie pickling spices and hot pepper in a cheese cloth bag (NOTE: I'd be inclined to use more, and add them chopped, with seeds, to the other vegetables.) Add spice bag, sugar, and salt to vinegar; simmer 15 minutes. Add drained vegetables and simmer 10 minutes. Remove spice bag. Bring to a boil. Pack hot into hot jars, leaving 1/4 - inch headspace. Adjust caps. Process 15 minutes in boiling water bath.
Yield: about 6 pints
Per serving: 1305 Calories; 0g Fat (0% calories from fat); 1g Protein; 355g Carbohydrate; 0mg Cholesterol; 8543mg Sodium
Recipe by: Ball Blue Book
Posted to CHILE-HEADS DIGEST V3 #254 by shade <liveoak@polaris.net> on Mar 03, 1997.
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