These are what my husband, and for that matter most of his family call Grandma’s green pepper pickles. They all say that it taste like what she used to make. I have no idea, I don’t eat peppers, I like the flavor but don’t eat’em (I know I am weird). But I thought I would share this with you all, since it is green pepper time. They eat them plain or on sandwhiches. Enjoy!
Servings: makes apprx 12 - 14 pintsPrep Time: 1/2 - 1 hour Cook Time: 1/2 hour
7 cups cider vinager
7 cups sugar
3 T. mustard seed
1 1/2 t tumeric
1/2 t ground cloves
1 med onion chopped.
1/2 to 1 bushel of green peppers
Clean, deseed and cut up green peppers into slices then into about 1″ pieces. Set aside. In a large pot add the cider vinager, sugar, mustrd seed, tumeric, ground cloves and chopped onion, bring to a boil. Drop the green pepper pieces into the hot mixture just until the peppers turn color (Do not cook the peppers). Remove and place peppers into pint jars. Fill the jars up to 1″ headspace, clean rims of jars and place on lids. BWB for 15 mins.
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