Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Canning, Preserves, Etc.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 large red pepper -- minced
1 tablespoon salt
3 cups sugar
2 cups cider vinegar
Sprinkle red peppers with salt; let stand 3 to 4 hours. Rinse in a
strainer. Place peppers, sugar, and vinegar in a large kettle and cook
until thick. Ladle into hot sterilized pint jars leaving 1/4 inch
headspace. Wipe rims and adjust lids. Process in a boiling water bath
for 5 minutes. Makes 2 to 3 pints. Source: Miriam B. Loo's Home
Canning Guide.
