| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pickles | 1 | Servings | ||
INGREDIENTS
| 1 | Part distilled water (only if you have hard water) | |
| 1 | Part distilled white vinegar (5% acidity) | |
| Peppers of just about any type | ||
| 9 | tb | Canning salt (never use iodized) |
| 3 | tb | Sugar |
| Fresh garlic | ||
| McCormick Pickling Spice |
INSTRUCTIONS
From: Michael Clark <mikec@pad-uky.campus.mci.net> Date: Tue, 25 Jun 1996 20:52:29 -0400 (EDT) Boil jars and lids while boiling a brine of water, vinegar, salt, sugar, and pickling spice. Bring another pot to a boil and add you peppers. Let them soak for 3 to 4 min. Remove peppers and stuff in jar. Putting a towel over the mouth of the jar and hitting the bottom helps settle the peppers so you can add more. Add a couple of pieces of garlic and fill the jar to about 1/2" below the lid. and quickly seal the jar. Process in a boiling water bath for 10 minutes. Let sit on shelf for 30 days before eating. Should stay fresh for up to a year. This is an adaptation of a recipe that I found at the home page for the Cooperative extension of Texas. It listed a long list of spices to use and I just didn't feel like shelling out 10 to 15 bucks on some spices so I bought the pickling spice for 2.45. If you search high and low, you'll find some recipes for jellies as well or just make up your own. I made a very simple fruit salsa by simply throwing 4 habs, a can of crushed pineapple, and two small cans of mandarin oranges into the blender and ended up with a scorchingly beautiful orange and yellow salsa. The main thing is having fun by experiment with different things. I suggest you try some things with store bought chiles so you won't feel bad about losing your own home grown chiles to a horrendous concoction that your dog won't even sniff. CHILE-HEADS DIGEST V3 #025 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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