A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pickled Bell Peppers
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- #4890
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
7 pounds firm bell peppers
3 1/2 cups sugar
3 cups vinegar (5 percent)
3 cups water
9 cloves garlic
4 1/2 teaspoons canning or pickling salt
directions
Wash peppers, cut into quarters, remove cores and seeds, and cut away any blemishes. Slice peppers in strips.
Boil sugar, vinegar, and water for 1 minute. Add peppers and bring to a boil. Place 1/2 clove of garlic and 1/4 teaspoon salt in each sterile half-pint jar; double the amounts for pint jars.
Add pepper strips and cover with hot vinegar mixture, leaving 1/2-inch headspace. Adjust lids and process.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
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