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Post by admin on Aug 4, 2006 13:21:50 GMT -5
Pickled Red Bell Peppers (makes 4 16 oz jars) 10-12 sweet red bell peppers(about 2 1/2 #) Boiling water 2 c. sugar 2 c.white vinegar 2 c. water 8 cloves garlic 4 tsp salad oil 2 tsp non iodized salt Stem and seed peppers. Pack into 4 hot sterilized canning jars. Cover with boiling water, let stand. Combine sugar, vinegar, and 2 cups water in heavy saucepan. Heat to boiling, simmer 5 minutes. Drain water from peppers. Add 2 cloves of garlic, 1 tsp salad oil, and 1/2 tsp salt to each jar. Pour boiling vinegar mixture over peppers to within 1/8 inch top of jar. Seal immediately. Nice to have on hand to go with dishes of leftover. Chop a pepper and add to stews or your favorite mexican dish.
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