"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
Hot peppers (any variety you like) 1 part white vinegar 1 part water Pickling spice 1/2 tsp. salt per pt. jar
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).
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.