HOW TO PRESERVE HOT PEPPERS IN VINEGAR- EASY RECIPE
How to preserve hot peppers in vinegar- A Romanian recipe that comes from the old times, these hot peppers preserved this way last many years in the jars. This is probably one of the easiest recipe out there.We consume the hot peppers in winter with soups and stews. Delicious and super easy to make.
Provided by The Bossy Kitchen
Categories Canning
Time 20m
Number Of Ingredients 3
Steps:
- Clean the jars.
- The jars need to be sterilized by boiling them for 10 minutes in a pot of water on the stove.
- Wash and clean the hot peppers. Remove leaves, dirt and any bad peppers.
- When the sterilizing time is up, remove and drain hot sterilized jars one at a time.
- Fill the jars with peppers, as many as they fit tight inside.
- Pour vinegar over them to fill up the jars. Add lids, and tighten screw bands.
- Great with soups or as a condiment in stews. They last in a cool place for years.
- The peppers need to sit in vinegar for at least one month before they are ready to be consumed.
Nutrition Facts : Calories 8 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
COPYCAT FRANKS RED HOT SAUCE
Make and share this Copycat Franks Red Hot Sauce recipe from Food.com.
Provided by Jessi Leigh
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- USING FRESH CAYENNE PEPPERS.
- There are two different ways to prepare this sauce. You can use fresh cayenne peppers, or you can use cayenne peppers from your garden that you have canned.
- If you're using fresh cayenne peppers, simply remove the ends and measure all of the ingredients into a small saucepan.
- Heat over medium heat until boiling.
- Reduce the heat slightly, but so the mixture continues to boil.
- Simmer about 20-25 minutes.
- Remove the mixture from heat, carefully pour it into a blender & puree until thick and smooth.
- Transfer the mixture back into the saucepan and simmer another 15 minutes.
- USING CANNED CAYENNE PEPPERS.
- If you're using canned cayenne peppers, which is what we used in this particular recipe --.
- In a blender add 18 peppers, 1 cup of vinegar (we used the juice from our home-canned peppers), garlic, salt, and garlic powder.
- Cover and puree until smooth.
- Transfer to a saucepan and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- The sauce is much better if you allow the flavors to marry overnight in the fridge, but if you don't have enough time to let it marinate overnight it will still turn out great wings!
Nutrition Facts : Calories 69.7, Fat 0.6, SaturatedFat 0.1, Sodium 403.2, Carbohydrate 13.1, Fiber 2.1, Sugar 7.4, Protein 2.7
CANNING.....CANNED BANANA PEPPERS
This is a great way to have peppers in the winter for any event. I usually break these out in the fall and the winter, just to remind me that spring is not to far away. For us that still can, if you have a large crop of these peppers, you will crave these!
Provided by Timothy H.
Categories Peppers
Time 20m
Yield 4 Quarts
Number Of Ingredients 11
Steps:
- Preheat oven to 175°F.
- Put the jars in the oven until you are ready to fill them, this will insure that the jars will not break when adding the hot brine.
- Wash peppers and tomatillo, cut off the tops, slice down the middle and remove the vein and seeds.Cut the tomatillo in quarters, set aside.
- Chop the garlic in chunks and add 1 clove per jar chopped!
- Slice the jalapeno in chunks also so that you have 1 pepper per jar (keep the seeds for next years crop!).
- Pack the jars with the banana peppers, jalapenos and garlic. Add all other ingredients in a pot and simmer until the sugar is dissolved, about 10 minutes.
- Pour the hot liquid into the quart jars and seal.
- Do not put into a HOT WATER BATH, these will seal with the hot liquid.
Nutrition Facts : Calories 287.8, Fat 3.5, SaturatedFat 0.4, Sodium 348.9, Carbohydrate 53, Fiber 14.7, Sugar 36.7, Protein 7.7
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