Unless the Holy Ghost blesses the Word, we who preach the gospel are of all men most miserable, for we have attempted a task that is impossible. We have entered on a sphere where nothing but the supernatural will ever avail. If the Holy Spirit does not renew the hearts of our hearers, we cannot do it. If the Holy Ghost does not regenerate them, we cannot. If He does not send the truth home into their souls, we might as well speak into the ear of a corpse.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
	Indian	Pickles, Peppers, Appetizers	8	Pints

INGREDIENTS

4	qt	Peppers
4	c	Vinegar
4	c	Water
4	ts	Salt
		Olive oil (optional)
		GREENE, Janet et al.
		Putting Food By, 4th ed.
		The Stephen Greene Press
		Lexington, Massachusetts

INSTRUCTIONS

Wash peppers thoroughly.  Remove core, seeds, and stems of large peppers.
Cut as desired, or leave whole after coring.  The small, hot peppers may be
left whole with stems intact.  Make two small slits in whole peppers.
Mix vinegar and water; heat to 150-160F./66-71C. about to the simmering
point.  Since it is rather volatile, vinegar should NOT boil a long time.
Pack peppers rather tightly into jars.  Pour hot vinegar and water over the
peppers to 1/2 inch of jar rim.  If oil is desired, add vinegar to only 3/4
inch of jar top.  Add olive oil to come 1/2 inch from top. The peppers will
be coated with oil when they pass through the oil layer as you use them.
Add salt to taste, seal, and process 15 minutes in simmering
(180-185F./82-85C.) Hot Water Bath.
MM Format by John Hartman Indianapolis, Indiana
Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to MM-Recipes Digest  by "John M. Hartman" <Hartman@indy.net> on May
30, 1998

A Message from our Provider:

“Jesus: the human face of God”