Diana's pickled peppers
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Oil |
| 2 | cups | White vinegar |
| 4 | cups | Water |
| ¼ | cup | Salt |
| Garlic -- - whole, peeled | ||
| Toes | ||
| Peppers, red, yellow, green | ||
| Cleaned and pared | ||
| Broccoli -- cleaned and cut | ||
| Cauliflower -- cleaned and | ||
| Cut | ||
| Carrots -- peeled & pared | ||
| Jalapeno peppers | ||
| Onions -- - peeled & | ||
| Quartered | ||
Directions
Bring oil, vinegar, water, and salt to a boil. Fill jar with veggies, 3 to 5 cloves of garlic and fill jar with hot liquid. Cover and refridgerate for up to 3 months.
These are not canned! -- To can them you need to heat bottles and consult someones who knows what she's talking about! Recipe By : Diana Hocking/DeeMeyers File
Related recipes
- Diane's pickles
- Hot & sweet pickled peppers
- Hot and sweet pickled peppers
- Hot pickled peppers
- Marinated peppers
- Martha stewart's pickled peppers
- Pickled bell peppers
- Pickled cucumber and peppers
- Pickled green bell peppers
- Pickled hot peppers
- Pickled hot red peppers
- Pickled peppers
- Pickled peppers #1
- Pickled peppers #2
- Pickled peppers 1
- Pickled peppers or chiles
- Pickled peppers or chilies
- Pickled sweet peppers
- Quick pickled peppers
- Stuffed pickled peppers