Difference between revisions of "Pickled Peppers"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 2 cups [[granulated sugar]] | * 2 cups [[granulated sugar]] | ||
| − | == | + | == Procedures == |
# Cover [[peppers]] and [[onion]]s with boiling [[water]] and let stand for 10 minutes. | # Cover [[peppers]] and [[onion]]s with boiling [[water]] and let stand for 10 minutes. | ||
# Drain, cover again with boiling [[water]] and let stand for 10 minutes. | # Drain, cover again with boiling [[water]] and let stand for 10 minutes. | ||
Latest revision as of 20:00, 13 July 2012
Description
For abundant supply of bell peppers. My Aunt Maggie made these every summer and canned them as far back as I can remember. I got this recipe from her in 1984 and she had used it for years. Date and source unknown.
Contributed by Cat's Recipes Y-Group
Ingredients
- 1 dozen green bell peppers
- 6 red bell peppers
- 6 yellow bell peppers
- 3 large white onions, chopped very fine
- 3 tablespoons salt
- 2 pints vinegar
- 2 cups granulated sugar
