"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pickled Hot Peppers Recipe

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This recipe for Pickled Hot Peppers, by , is from Brumbaugh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dale & Bertha Franssens
Added: Monday, February 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Hot peppers (any variety you like)
1 part white vinegar
1 part water
Pickling spice
1/2 tsp. salt per pt. jar

Directions:
Directions:
Clean the peppers. With a sharp knife, put 5 to 6 small slits in the peppers and blanch for 3 to 5 minutes. Drain and pack in pint jars. Put a pinch of pickling spice and salt in each jar. Boil the vinegar and water. Pour over the peppers. Process in hot water bath for 15 minutes (20 minutes if using quart jars).

 

 

 

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