| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Canning, Chile heads, Condiments |
6 |
Pints |
INGREDIENTS
| 6 |
lb |
Hot peppers |
| 6 |
|
Garlic |
| 3 |
c |
Sugar |
| 2 2/3 |
c |
White vinegar 5% acidity |
| 2 2/3 |
c |
Water |
| 3 3/4 |
t |
Pickling salt |
INSTRUCTIONS
Wash peppers and slice into rings. You can remove core and seeds or
leave intact. In a 6 to 8 quart saucepan, combine sugar, vinegar,
water and pickling salt. Bring to a boil. Add sliced peppers and
return to a boil. Remove from heat. Place a clove of garlic in each
hot, sterilized pint jar. Use tongs to immediately fill jars with hot
peppers. Fill jars with brine, leaving 1/2-inch headspace. Carefully
run a nonmetallic utensil down inside of jars to remove trapped air
bubbles. Wipe jar tops and threads clean. Place hot lids on jars and
screw bands on firmly. Process in boiling water canner for 5 minutes.
Note: For smaller yield, halve ingredients. Processing times and
other directions remain the same. 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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