| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 6 |
qt |
Water |
| 1 |
qt |
Cider vinegar |
| 2 |
c |
Pickling salt |
|
|
Garlic cloves |
|
|
Dill |
INSTRUCTIONS
Some one gave me this receipe for peppers or pickles. You don't have to hot
bath it, the peppers and pickles stay firm and tastle great.
Boil water and pickling salt together, then slowly add cider vinegar so pot
does not boil over. For peppers cut into rings or 1/4's. place 1 clove or 2
of garlic into jar (pepper and dill for pickles) place pepper ings or
slices into hot pint or qt. jars leaving 1/2 inch head space. Pour hot
(close to boiling) brine over peppers or pickles leaving 1/2 inch head
space. cover jars with ot lids and rings. If you do want to hot process do
so for 5 min.
Posted to CHILE-HEADS DIGEST by "Eric & Elaine" <vassar@ols-inc.com> on Sep
15, 98, converted by MM_Buster v2.0l.
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