Mabel Harris
½ cup salt 4 cups hot peppers
On a biscuit board wash, cut and slice peppers (can be sliced round or lengthwise). Any peppers you are pickling put into a crock bowl and soak overnight.
To soak: Mix salt to 4 cups hot peppers and finish covering with water.
The next day drain but don’t rinse the peppers. Fry peppers in oil and pack in ½ pint sterilized jars. This is good with beans, as a relish or on pizza. You can mix up mild peppers with the hot, if you wish.
No comments:
Post a Comment