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Pickled Hot Peppers (canning) Recipe

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

Contributor:  
Contributor:  
Grandma Pace
Added: Saturday, April 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. hot long red, green or yellow peppers
3 lbs. sweet red and green peppers, mixed
5 c. vinegar (5%)
1 c. water
4 tsp. canning or pickling salt
2 Tbsp. sugar
2 cloves garlic (I used minced garlic)
*onion if desired

Directions:
Directions:
Caution:Wear rubber gloves when handling hot peppers.
Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Slice and chop peppers and mix in large bowl. Fill jars, leavaing 1/2 inch headspace at top.
Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic cloves. Add hot pickling solution over peppers. Adjust lids and process.
Recommended process time for Pickled Hot Peppers in boiling-water canner = pints 20 minutes for altitude of 6,000 ft and above.

Number Of Servings:
Number Of Servings:
9 pints
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
When I reap the benefits of my neighbor's gardens this is an excellent way to preserve the summer harvest to enjoy later in the winter.

 

 

 

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