Name: Hot and Sweet Pickled Peppers
Ingredients: 6 lb Hot peppers; 6 cl Garlic; 3 c Sugar; 2 2/3 c White vinegar 5% acidity; 2 2/3 c Water; 3 3/4 ts Pickling salt

Christ has ascended upon high. Think you He would have returned thither with unexpiated sin red upon His garments? Do you suppose He would have ascended to the rest and to the reward of an accomplished work? What! sit at his Father’s right hand to be crowned for doing nothing, and rest until His adversaries are made his footstool, when He has not performed his Father’s will! Absurd! Impossible! His ascension in stately pomp, amidst the acclamations of angels, to the enjoyment of His Father’s continued smile, is the sure proof that the work is complete.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
		Canning, Chile heads, Condiments	6	Pints

INGREDIENTS

6	lb	Hot peppers
6	cl	Garlic
3	c	Sugar
2 2/3	c	White vinegar 5% acidity
2 2/3	c	Water
3 3/4	ts	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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