Posted by sherry on September 09, 2001 at 17:52:49:
In Reply to: hot peppers posted by Jan on September 09, 2001 at 16:20:47:
Hot pepper vinegar
Add 1/2 ounce of cayenne pepper to 1 pint of vinegar. Shake every
other day for 2 weeks. Strain before using.
------------
Hot and Sweet Jalapeno Pickles
6 cups cider vinegar
2 cups sugar
1 tblsp canning salt
11 cups sliced jalapenos (or half red and half green)
4 cups cut-up onions.
Slice peppers. Add everything to large pan, bring to a boil. The
jalapenos shrink when they heat up so the volume will be less
impressive when they cook. Don't make the mistake I did the first
time I made these. I just put the peppers and onions in jars and
added boiling brine and processed. Well, I ended up with jars 1/4
filled with stuff and the rest brine. Jar and process 10 minutes
in waterbath.
--------------------
PICKLED HOT YELLOW PEPPERS
Wash hot yellow peppers, drain and pack into sterilized jars. If
desired, put a clove of garlic in the bottom of each jar. Make a
solution in the proportions of:
1 pint white vinegar
1 /2 cup sugar
1 pint purified water
2 tablespoons pickling salt
Boil mixture about 3 minutes. Pour hot over peppers to cover. Seal
according to standard practice in a boiling water bath.
--------------
Hot Pepper Relish
3 cups finely chopped red bell peppers, about 1 1/2 pounds
1 cup finely chopped yellow bell pepper
2 cups finely chopped onion
2 cups cider vinegar
3/4 cup sugar
2 teaspoons mustard seed
2 teaspoons salt
1 to 2 teaspoons crushed red pepper flakes
In a heavy saucepan combine the pepper, onion, cider vinegar, sugar,
mustard seed, salt and red pepper flakes. Bring mixture to a simmer
and cook, stirring occasionally, for about 1 hour, or until reduced
to about 3 cups. Relish will keep covered in refrigerator for about
1 month.
Yield: 3 cups