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HOT PICKLED PEPPERS

Ingredients: 4 Quart(s) Peppers 1 Gallon(s) Water 1 1/2 Cup(s) Salt 2 1/2 Quart(s) Vinegar 1/4 Cup(s) Sugar 2 Tablespoon(s) Prepared horseradish 2 Cloves garlic; peeled Directions: Wear rubber gloves to protect your hands as you prepare the peppers, they can burn your skin! And, never touch your face, or especially your eyes, while you are working with hot peppers. You will need a large mixing bowl in addition to the basic equipment. This recipe makes about 8 pints. 1. Select fresh, tender, evenly sized peppers, wash well. Wearing rubber gloves, cut two small slits in each pepper. 2. In large mixing bowl, dissolve the salt in the 1 gallon of water. Add peppers and let stand in a cool place 12 to 18 hours. 3. Drain, rinse, and drain again. Organize remaining ingredients, the equipment, and work space. 4. In a large preserving kettle, combine all remaining ingredients. Heat to boiling, then reduce heat, and simmer 15 minutes. Remove garlic. 5.Pack peppers into hot jars to within 1/4 inch of the tops. 6. Heat simmering liquid to boiling and our over peppers to within 1/4 inch of tops of jars. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional boiling liquid, if necessary, to within 1/4 inch of tops of jars. 7. Wipe tops and threads of jars with a damp clean cloth. 8. Put on lids and screw bands as manufacturer directs. 9. Process in boiling water bath 10 minutes. follow basic steps for boiling water bath canning, 10 through 18.
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Preheat a skillet over medium-high heat, and add ground beef. Cook and stir until browned and crumbly, then stir in 1/4 cup onion, and celery. Drain off grease. Cook anoth Asparagus salad with pickled ginger Wash asparagus spears. Use sharp paring knife to peel off tough white skin on lower stem and cut off the very end. When steamer is hot, steam spears until barely cooked. They are overcooked when the color is olive. Remove from steamer, drain a Skillet sausage and peppers In a large, no-stick skillet, brown the sausages until they are firm enough to slice. Remove the sausages and slice; set aside. Add oil to the skillet and heat over a medium-high flame. Add garlic, and fry about 10-15 seconds. Add the vegetables and th Microwave italian stuffed peppers Halve peppers lengthwise. Discard seeds and membranes. Arrange cut side up in 12 x 8 x 2 M/w safe dish. Cover with plastic wrap, vent Cook on HI, 4-5 minutes. Drain. Season withn salt. Set aside. In a 2 qt M/w safe casserole cook beef, onion, and Hungarian stuffed green peppers Remove stem and seeds from peppers. Brown onion and ground pork until not pink. Drain fat. Remove from heat. Add salt, rice, paprika and egg. Lightly fill peppers. Arrange in baking dish and pour on tomato sauce. Bake in 375 F. oven for 1 hour. Can par-bo Japanese pickled cauliflower Cauliflower should be separated into flowerets, washed and drained. Green bell pepper should be washed, cored, seeded and cut into 2 inch strips. Pollo al chilindron (chicken with red peppers) Heat oil on a large sauce pan. Add onion, garlic and chicken and fry until the chicken is browned and the onion is golden. Pour cognac over the chicken. Add prosciutoo and mix. Add paprika and mix. Add tomatoes, peppers and pimientos and mix. Cover and si Mock sausage and peppers Heat oil in skillet, add peppers and onions and cook until tender, about 10 minutes. Cool. Combine peppers and onions with turkey and remaining ingredients, mixing well. Chill an hour or so to blend flavors. Form into 8 thin patties. Cook in no Ajvar (roasted peppers and eggplant) Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475 deg. F until the skins are blistered and black. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off Kalamarakia tursi (pickled squid) Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold water. Heads and te Chinese chicken-stuffed peppers * 1 cup finely chopped, cooked Chicken Breast (skinned before cooking) Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside. Coat a large skille