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
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