3
|
lb
|
hot peppers
|
destem, slice into rounds
reserve
|
3
4 1/2
1
1
1/2
|
c
c
T
t
t
|
cider vinegar
sugar
garlic, granulated
celery seed
turmeric
|
mix in pot, bring to a boil;
simmer 5 min; add reserved
peppers, return to a boil,
simmer 4 min
|
- using slotted spoon, fill canning jars with peppers to within
1/2 in of top
- return syrup to a boil, boil for 6 min
- ladle syrup into canning jars to cover the peppers
- put on the two piece lids to finger tightness
- put jars into 220 F oven for ten or so min
- remove from oven and tighten lids
|
- save any leftover syrup to brush on meat or add to ... whatever
|