| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Onions, Peppers, Preserves, Relish |
1 |
Servings |
INGREDIENTS
| 2 |
qt |
Sweet green peppers (about 10 ), chopped |
| 2 |
qt |
Sweet red peppers (about 10), chopped |
| 1 1/2 |
c |
Onion (about 1 1/2 medium), chopped |
| 4 |
ts |
Mixed pickling spices |
| 2 |
|
Hot chili peppers |
| 1 1/2 |
c |
Sugar |
| 4 |
ts |
Salt |
| 3 1/2 |
c |
Vinegar |
INSTRUCTIONS
Cover chopped vegetables with boiling water; let stand 5 minutes. Drain.
Cover again with boiling water and let stand 10 minutes. Drain. Tie
pickling spices and hot pepper in a cheese cloth bag (NOTE: I'd be inclined
to use more, and add them chopped, with seeds, to the other vegetables.)
Add spice bag, sugar, and salt to vinegar; simmer 15 minutes. Add drained
vegetables and simmer 10 minutes. Remove spice bag. Bring to a boil. Pack
hot into hot jars, leaving 1/4 - inch headspace. Adjust caps. Process 15
minutes in boiling water bath.
Yield: about 6 pints
Per serving: 1305 Calories; 0g Fat (0% calories from fat); 1g Protein; 355g
Carbohydrate; 0mg Cholesterol; 8543mg Sodium
Recipe by: Ball Blue Book
Posted to CHILE-HEADS DIGEST V3 #254 by shade <liveoak@polaris.net> on Mar
03, 1997.
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