Have A Pack of Pickled Peppers: 30 Lip-Smacking Pickled Vegetable Recipes by Stephanie Sharp

Author:Stephanie Sharp [Sharp, Stephanie]
Language: eng
Format: epub
Published: 2019-04-14T18:30:00+00:00

Directions:

1. Heat oil in a large frying pan on medium high heat. Sauté peppers in the oil for 45 minutes until blistered and shiny. Remove pan from heat and place peppers in 32ounce Mason jars. Press down to make sure they fit in the jar without sticking out.

2. Combine the rest of the ingredients in a pan on medium high heat and bring to a boil.

3. Remove pan from heat. Pour brine into the jars according to the Canning procedure.

4. Leave for 24 hours before using.

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