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.
Ingredients
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9 red bell peppers
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1 green bell pepper
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5 yellow bell peppers
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3 orange bell peppers
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1 banana pepper
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1/2 cup salt
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1 quart apple cider vinegar
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4 cups sugar
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1 1/2 teaspoons celery seed
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1 1/2 teaspoons dry mustard
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