6 large Vidalia onions, coarsely chopped 5 large shallots, chopped
(6 total) 2 each red, yellow and green peppers, seeded and chopped
Brine
1/2 teas caraway seeds 2 TBS mustard seeds
2 TBS dill seed 36 whole peppercorns
2 qts. Water 2 - 1/2 cups white vinegar
1/2 cup sugar 3 TBS canning salt
Chop all vegetables. Bring brine to a boil; add onions and peppers. Return to a boil for 10 minutes. Remove from heat.
Ladle into clean, sterilized jars leaving ¼ inch headspace. Wipe rims clean. Add lids and rings. Process in a hot water bath for 20 minutes.
Let stand for two weeks for the flavors to develop.
Original recipe by Me
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