Depending on the hotness of your peppers, you may want to use 1/2 lb to 3 lbs for this recipe
Hot Peppers
6 cups White Granulated Sugar
2 cups Apple Cider Vinegar
Cut the tops of the hot peppers and using a food processor, dice the peppers. Bring the vinegar and sugar to a slow simmer and scrape in the peppers. Let simmer, stirring regularly, till it boils to the jelly stage (it gets thick). Ladle into jars. Wipe jar rims and secure with lids and rings. Let cool, and seal hopefully. Refrigerate. Makes 5 + cups, or plan on 2 1/2 pints.
Most excellent on top of cream cheese or Brie and served with crackers or bread.
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