PICKLED PEPPERS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever again. They are so delicious.—Ball brand and Kerr brand home canning products
Provided by Taste of Home
Categories Side Dishes Snacks
Total Time 45 minutes
Prep Time 35 minutes
Cook Time 10 minutes
Yield about 8 pints.
Number Of Ingredients 6
Steps:
- Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 9 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 2656mg sodium, CarbohydrateContent 2g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
CARAMELIZED ONION JAM RECIPE: HOW TO MAKE IT - TASTE OF HOME
This savory jam is very good served with meats—we especially like it with venison. People who enjoy garlic and onions think it’s terrific. —Vanessa Lambert, Sioux Falls, South Dakota
Provided by Taste of Home
Total Time 60 minutes
Prep Time 50 minutes
Cook Time 10 minutes
Yield about 3-1/2 pints.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Place on a baking sheet. Bake until softened, 30-35 minutes. Cool 10-15 minutes. , In a Dutch oven, heat butter over medium heat. Add onions; cook and stir until softened, 6-8 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. , Squeeze softened garlic into Dutch oven. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a rolling boil. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 104 calories, FatContent 1g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 50mg sodium, CarbohydrateContent 24g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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