Time 35m Yield 2 1/2 pint jars Number Of Ingredients 5 Steps:
Sterilize 2- 1/2 pint jars. Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil. Place peppers in the 1/2 pint jars. Pour on the hot pickling juice and bring liquid to within 1/2" of the top. Be sure the edge of the jar has no juice on it. Place lids and screw on bands finger-tip tight. Seal jar and leave for 2 weeks.**. **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn’t sealed, either re-process the jars within the 24 hours or refrigerate and use first.
Time P1DT25m Yield 8 pints Number Of Ingredients 7 Steps:
Wash peppers-cut two slits into each pepper and place in a large glass container. Dissolve salt in 16 cups water and pour over peppers and then let stand 12-18 hours in a cool place. Drain peppers, rinse and drain again. In a large stainless or enamel pot combine 2 cups water with the vinegar, sugar, horseradish and garlic. Bring to a boil. Reduce heat and boil gently, uncovered for 15 minutes. At this point every window in your house should be open. Remove garlic cloves. Pack peppers snugly into a hot jar to within 3/4 inch of top rim. Add boiling vinegar mixture to cover peppers leaving 1/2 inch head space. Seal and process 15 min in a boiling water bath. Cool for 24 hours and check seals.
Time P1DT1h Yield 160 Number Of Ingredients 8 Steps:
Slice tops off all peppers, then slice peppers into thin discs. Put peppers into a 6-quart jar. Mix canola oil, vinegar, water, salt, oregano, garlic, and sugar together in a large bowl until salt and sugar are dissolved. Pour over peppers and stir. Put in the refrigerator for 24 hours. Stir peppers before serving. Keep in the refrigerator.
Number Of Ingredients 6 Steps:
Put cut peppers in a jar with a lid Bring vinegar, sugar, mustard seeds and celery seeds to a boil Pour brine over peppers to a 1/2 inch to the top. Wipe off the rim. Let cool. Store in fridge. Let sit for a week.
