Pickled Peppers recipe


5/5 - 0 Total votes

Servings: 1
Prep time: None None
Cooking time: None None

Ingredients

1 : cn Beets, sliced (6oz.)

12 : Hard-Boiled Eggs, peeled

3/4 : c Cider Vinegar

1/2 : c Sugar

2 : tb Salt

1/2 : ts Pepper, cracked

1/8 : ts Allspice

6 : Cloves, whole

4 : qt Firm-ripe whole figs (5

-lbs+) : -lbs+)

2 : qt Water

1 : tb Whole cloves

2 : Cinnamon sticks

5 : c Sugar

3 : c Vinegar

1 : tb Whole allspice

See : See instructions

5 : c Fish; any kind

2 : c White vinegar

1/4 : c Sugar

1/2 : ts Whole peppercorns

1/4 : ts Whole allspice

1/4 : ts Whole cloves

2 : Bay leaves

1/4 : ts Oregano

1/4 : ts Dill seeds

1 : md Onion; sliced

1 : c Water

Peeled : Peeled garlic cloves

Vinegar; : Vinegar; (white)

Sugar : Sugar

Salt : Salt

Water : Water

Directions

0: This makes 1 quart, and just multiply/divide to match the volumes you will need

1: Prepare peppers (slice them, cut the ends off or if packing whole, at least put a slit or whole with a toothpick)

2: Place water, vinegar and salt in a pot and bring to a boil

3: While mix is heating, in another pot sterilize your jars

4: Once jars have been sterilized, blanch peppers in brine mix for 1 minutes, then quickly transfer to an ice-water bath for 1 minute (this helps keep you peppers well colored)

5: Then pack you peppers into the jar and pour brine into jars (if doing whole peppers, you may want to use a spoon to push down on the peppers once mix is in to help empty the pepper of gas and force in the liquid--press then release for a few seconds and repeat a few times)

6: Once jar is full (and "gas" is out), place on your lid & ring and hand tighten

7: Place in boiling water bath for about 5 minutes, then remove and allow to cool

8: Let "cure" for about 2-3 weeks for best results

9: Store in cool dark place for up to 18 months

10: Posted to CHILE-HEADS DIGEST V4 #072 by ike@fast

11: net (Tim Eichman) on Aug 07, 1997







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