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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Crisp Pickled Peppers Recipe

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This recipe for Crisp Pickled Peppers is from The Carol Halme Nowalk Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Green bell peppers
Cooking oil
Garlic
½ gallon water
½ gallon vinegar
½ c. sugar
1 c. salt
1 tbsp. alum
Directions:
Directions:
Core peppers, cut into fourths. Remove membranes and seeds. Cover peppers with boiling water. Cook for about 5 minutes or until peppers lose green color. Place 1 tbs. oil and ½ clove garlic in each sterilized pt. jar. Pack peppers in jars (about 5 med. peppers quartered fills 1 pt). Combine water, vinegar, sugar, salt and alum. Bring to a boil. Fill jars. Process in water bath for 10 minutes.

 

 

 

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