Hot Pepper Salad (for Canning) Recipe

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HOT PEPPER SALAD (FOR CANNING)

Jan W

By
@Neeniejan

My husband's aunt Edith made this and it's delish!
Doesn't have to be cold-packed.

She told me that she ate a lot of this one summer and lost weight...that could be a plus!


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Prep:

3 Hr

Ingredients

1/4
bushel hot peppers, seeded & coarsley chopped (wear plastic gloves!)
6
stalks celery, sliced
1 large
head cauliflower, broken in florets
1-1/2 lb
carrots, sliced
3 can(s)
black olives, drained and sliced
1/3 c
oregano, dried
1 large clove
garlic, minced
3 c
olive oil - do not substitute!
2/3 c
salt
4 c
water
1 qt
white vinegar

Directions Step-By-Step

1
Combine all vegetables in large stainless steel pot.
2
Combine oregano, salt, oil, water and vinegar. Mix with vegetables; cover and let stand overnight. Mix well again.
3
Put mixture in hot, sterile jars and add lids/rings.
Does not need coldpacked.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #easy, #spicy, #tasty