 |
Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 8 |
|
Forget Peter Piper, try Starr Milam's recipe. Published in Country Woman and posting here for safe keeping. The crunchy mix of sliced peppers gives a kick to salads, side dishes, and sandwich toppings. Cooking time includes the 2 hours for standing time. Guessing at number of servings. This recipe took the grand prize for that issue. Ingredients:
7 banana peppers, seeded and sliced |
1 medium green peppers, julienned or 1 medium green tomato, halved and sliced |
1 jalapeno pepper, seeded and sliced |
1 small onion, sliced |
1/4 cup canning salt |
12 -15 ice cubes |
2 cups sugar |
1 cup white vinegar |
1 tablespoon mustard seeds |
1/2 teaspoon celery seed |
Directions:
1. In a large bowl, combine the peppers, onion, and salt; top with ice cubes.
2. Let stand for 2 hours.
3. Rinse and drain well.
4. In a large saucepan, combine the sugar, vinegar, mustard seed, and celery seed.
5. Bring to a boil; cook and stir until sugar is dissolved.
6. Pour over pepper mixture; cool.
7. Pour into sterilized pint jars, cover tightly, and refrigerate for at least 24 hours. Store in refrigerator for up to 3 months.
|
|