FIDDLEHEADS RECIPE RECIPES

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PICKLED PEPPER RECIPE FOR HOME CANNING



Pickled Pepper Recipe for Home Canning image

This quick pickled pepper recipe allows you to preserve peppers with water bath canning. Sweet peppers will result in a tasty topping for adults and kids alike, while adding hot peppers to your pickled mix will obviously increase the heat.

Provided by Ashley Adamant

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 6

5 Cups Diced Peppers, Mix of Hot and Sweet
5 Garlic Cloves
2 Cups Cider Vinegar
1 Cup Water
2 tsp Canning Salt
1 tsp Sugar

Steps:

  • Begin by preheating your water bath canner.
  • Divide chopped peppers between 5 half pint jars and top each jar with a garlic clove.
  • Bring Vinegar, Water, Salt and Sugar to a boil in a saucepan.
  • Pour the brine over the peppers in each jar, leaving 1/2 inch headspace.
  • Process in a water bath canner for 10 minutes. (15 minutes for 1000-6000 ft elevation.)

SCALLOPS OVER WILTED SPINACH PARMESAN RISOTTO - SKINNYTASTE



Scallops over Wilted Spinach Parmesan Risotto - Skinnytaste image

Scallops over Wilted Spinach Parmesan Risotto

Provided by Gina

Categories     Dinner

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 3

Number Of Ingredients 14

1 cup arborio rice
2 tsp butter
1 shallot (minced)
1/2 cup white wine
4 cups fat free chicken stock
salt and pepper
1/4 cup grated parmesan cheese
2 tbsp chopped parsley
16 oz sea scallops (about 12-14 )
salt and fresh pepper
2 tsp butter
1 tsp olive oil
1 shallot (minced)
10 oz baby spinach (washed)

Steps:

  • For the risotto:
  • For the scallops:

Nutrition Facts : ServingSize 3 /4 cup risotto and 5 oz scallops/spinach, Calories 481 kcal, CarbohydrateContent 16 g, ProteinContent 23.5 g, FatContent 17 g, SaturatedFatContent 2 g, CholesterolContent 67 mg, SodiumContent 628 mg, FiberContent 2.5 g, SugarContent 1.3 g

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