| | Directions | | Grind peppers and let stand in salt for 2 hours, rinse in cold water and drain well. In a large sauce pan mix and heat vinegar, sugar, celery seed and dry mustard. Add peppers, mix well, bring to a hard boil for 5 minutes, remove from heat, put in hot sterile jars & seal. Yields 12 - 1/2 pts. NOTE: Great on vegetables and can be mixed with 8 oz tub of cream cheese for dipping. |
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| Ingredients | | - |  | 9 red bell peppers |
| - | | 1 green bell pepper |
| - | | 5 yellow bell peppers |
| - | | 3 orange bell peppers |
| - | | 1 banana pepper |
| - | | 1/2 cup salt |
| - | | 1 quart apple cider vinegar |
| - | | 4 cups sugar |
| - | | 1 1/2 teaspoons celery seed |
| - | | 1 1/2 teaspoons dry mustard |
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