| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
White vinigar |
| 2 |
c |
Water |
| 1/2 |
c |
Salt |
| 30 |
|
Hot banana peppers |
| 3 |
|
Chile peppers |
| 3 |
|
Habenero peppers |
| 20 |
|
Small; green tomatoes |
INSTRUCTIONS
Posted by Gordie Terpenkas:
mix vinigar,water and salt, set aside. carve a slit in each pepper near the
stem abour half of the circomphrance of the pepper and cut tomatoes in
half. place in large canning jar and pour in vinigar mixture. allow to sit
for 3-6 weeks before eating
Comments Comes from the Meditrainian passed down thrugh my family. try
variations in the peppers.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 06, 1998
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”