Lots of peppers
A few bell peppers
2 T granulated garlic
1.5 T mustard seed
1 T celery seed
Ratio of 1 c. vinegar to 2 c. sugar
Remove seeds from larger peppers. Finely chop peppers (I pulsed for 27 times in food processor). Add peppers to large heavy pot, add enough vinegar and sugar to make it have a pourable consistency. Cook for 10-15 minutes until peppers become soft. Can and process in water bath. Makes 2.5 pints.
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