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Saturday, September 4, 2010

Pickled Peppers

These pickled peppers are quick and easy to make.  They will be ready to eat in about 3 weeks. They are fantastic to serve with Mexican food, over greens, or pasta.

You will need the following ingredients: 1 and 3/4 cups of vinagar,   3/4 cups of water,  1 teaspoon pickling salt,  several green peppers and one red pepper for color..  You can grow your own peppers or buy them in the supermarket.  You will need a measuring cup, sauce pan, teaspoon, clean quart mason glass jar with lid or a washed, glass pickle or jelly jar will do.

 Mix vinagar and water into sauce pan and heat untill it starts to steam but do not boil.

Pack green peppers into the jar.  Cut a couple slices of the red pepper and insert into the jar for color and eye appeal .

Add teaspoon of pickling salt in the top of the jar.  Do not use table salt, because  the iodine in the salt will darken the peppers.

Pour the heated vinagar and water mixture over the peppers into the jar. Then screw the lid tightly on the jar.  Turn upside down a couple of times to distribute the salt.

   Peppers will last at least a year on the shelf.  Refridgerate after opening.       Enjoy!