Canning Recipes

Onion And Pepper Pickles
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 1/2 pounds onions
2 red peppers -- see * Note
2 yellow peppers
6 tablespoons canning pickling salt -- divided
4 cups white wine vinegar or cider vinegar
1/2 cup sugar
2 tablespoons dried mint
2 tablespoons paprika
1 tablespoon dry dill seed

* Note: For a more colorful final product, you can also use a mixture of
red, yellow and orange peppers.

Slice onions and peppers into thin rings. Put the sliced onions and red
and yellow peppers in a glass bowl and sprinkle with 4 tablespoons of the
salt. Mix well, cover with a clean cloth and let stand for two hours.

Drain off liquid accumulated in the bottom of the bowl, then rinse the
vegetables under cold running water and drain again.

Put the vinegar, sugar, mint, paprika, dill seed and remaining 2 teaspoons
salt in a noncorrosive saucepan. Bring to a boil; reduce heat and simmer
for five minutes.

Pack the vegetables into four hot, sterilized pint jars. Pour in the
boiling vinegar mixture, making sure all the vegetables are completely
covered. Poke with a wooden skewer to be sure there are no air pockets,
then seal.

Allow to cool on countertop. Refrigerate. The pickles will be ready to
eat in about one week but improve with age.

This recipe yields 4 pints.

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