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Post by admin on Aug 4, 2006 13:22:56 GMT -5
Pickled Green Bell Peppers (makes 4 16 oz jars) 3# sweet green bell peppers halved and seeded boiling water 2 c. sugar 2 c. white vinegar 2 c. water 8 cloves garlic 4 tsp salad oil 2 tsp non iodized salt Cut peppers into half inch pieces. Pack into 4 16 oz hot sterilized canning jars. Cover with boiling water, let stand. Combine sugar, vinegar, and 2 cups water in a heavy saucepan. Heat to boiling, simmer 5 minutes. Drain water from peppers, add 2 cloves garlic, 1 tsp salad oil, and 1/2 tsp salt to each jar. Pour boiling vinegar mixture over peppers to within 1/8 inch of top of jar. Seal immediately. When peppers are in good supply at grocery or U-Pick, pickle them for the long winter. Pickled green peppers go well with meat loaf.
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