by Maggie Bullock Selvage
1 doz. red and green peppers
2 doz. sweet banana peppers
3 hot peppers
7 medium onions
3 c. vinegar
2 c. sugar
2 Tbsp. mustard seed
2 Tbsp. canning salt
Remove seeds from peppers. Chop or grind peppers and onions. Combine with remainder of ingredients. Boil 30 minutes. Stir to prevent scorching. Pack hot in hot sterilized jars and seal. Makes 6 to 7 pints.
Olivia Selvage Dabbs
No comments:
Post a Comment