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Red Pepper Pickles
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12 large sweet red peppers(about 3-1/2 pounds)
2-1/2 cups cider vinegar
1-1/4 cups sugar
1 cinnamon stick (about 3 inches)
12 whole cloves
Wash peppers, quarter lengthwise, remove seeds ands white membrane, and cut each quarter into strips about 3/4 inch wide.
Pour boiling water over peppers in a bowl; cover and set aside about 3 minutes . Drain off the water and immediately cover peppers with icy cold water. Set aside about 10 minutes.
Meanwhile, combine vinegar, sugar, cinnamon and cloves (cloves tied in a cheesecloth) in a saucepan. Bring to boiling, stirring until the sugar is dissolved. Boil 2-3 minutes and remove spices.
Put peppers into a colander to drain thoroughly, then pack into hot sterilized jars and pour in the hot pickling liquid. Release air bubbles by running a knife down the side of each jar several times. If necessary, add more hot pickling liquid to fill to within 1/2 inch of the top. Seal jars immediately, following manufacturer's directions. Cool and store. Makes 3 pints of pickles.
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