Pickled peppers - country cooking
4 1-pint jar
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Quartered and seeded sweet peppers or small whole hot peppers, such as cherry or jalapeno |
| 8 | Cloves garlic | |
| 2 | cups | Cider vinegar |
| 1¾ | cup | Sugar |
| ¾ | cup | Water |
| 1 | teaspoon | Mustard seeds |
| ½ | teaspoon | Salt |
Directions
1. In boiling water, sterilize four 1-pint jars and lids; drain well.
In heavy 3 quart saucepan, place peppers in enough water to cover.
Heat to boiling; remove from heat and drain peppers well. Pack peppers into jars. Place 2 cloves garlic in each jar, 2. In same saucepan, heat vinegar, sugar, water, mustard seeds, and salt to boiling. Pour over peppers in jars. Seal with sterilized lids. Cool to room temperature and store in refrigerator until ready to serve. Or, immediately after filling jars, process 5 minutes in boiling-water bath so that jars may be stored at room temperature.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary