Re: [CH] Hot pepper juice

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Eric & Elaine wrote:
> 
> Some one gave me this receipe for peppers or pickles.  You don't have to hot bath it, the peppers and pickles stay firm and tastle great.
> 
> 6 quarts water
> 1 quart cider vinegar
> 2 cups pickling salt
> garlic cloves
> dill
> 
> Bail water and pickling salt together, then slowly add cider vinegar so pot does not boil over.  For peppers cut into rings or 1/4's. place 1 clove or 2 of garlic into jar (pepper and dill for pickles)  place pepper ings or slices into hot pint or qt. jars leaving 1/2 inch head space.  Pour hot (close to boiling) brine over peppers or pickles leaving 1/2 inch head space.  cover jars with ot lids and rings.  If you do want to hot process do so for 5 min.
> 
> Let me know.  Elaine

Very little vinegar and heated close to boiling as well (which 
I understand reduces the acidity of the vinegar).  No or very 
short processing time?  I don't know...sounds kinda risky.  
Lot of salt, though.

-- 
Rich McCormack (Poway, CA) macknet@cts.com

Who is Rich McCormack?  Find out at...
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