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Receta Pickled Hot Peppers (Wwrj17a)
by Global Cookbook

Pickled Hot Peppers (Wwrj17a)
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Ingredientes

  • 4 quart Fresh warm peppers
  • 2 Tbsp. Prepared horseradish
  • 2 x Cloves garlic whole
  • 10 c. White vinegar
  • 1 1/2 c. Pickling salt
  • 1/4 c. Honey
  • 4 quart Plus 2 c. water

Direcciones

  1. Cut two small slits in each pepper. You may want to wear gloves to prevent burning hands. Dissolve salt in 4 qts water. Pour over peppers and let stand 12 to 18 hrs in a cold place. Drain, rinse and drain thoroughly.
  2. Combine 2 c. water and all other ingredients excpet honey; simmer 15 min, then add in honey. Remove garlic. Pack peppers into warm jars, leaving 1/4-inch headspace. Pour boiling warm pickling liquid over peppers, leaving 1/4-inch headspace.
  3. Adjust caps. Process half-pints and pints 10 min in a boiling water bath.
  4. Yield: 16 half-pints or possibly 8 pints.