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CATEGORY CUISINE TAG YIELD
Canning, Chile heads, Condiments 6 Half pints

INGREDIENTS

2 qt Hot peppers, finely chopped
2 tb Salt
2 c Sugar
2 c Vinegar

INSTRUCTIONS

Combine peppers and salt; let stand 3 to 4 hours.  Add sugar and
vinegar; cook, stirring frequently, about 45 minutes.  Pour into hot
jars, leaving 1/4-inch head space.  Adjust caps.  Process 10 minutes
in boiling water bath.
Note:  If you don't like extremely hot, 1 quart hot peppers with 1
quart finely chopped sweet red peppers.  You can substitute to fit
your taste.
Posted to MM-Recipes Digest V3 #243
Date: Thu, 5 Sep 1996 13:50:34 -0500
From: Mary Lu <orionluver@eosinc.com>

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