HOT PEPPER SALAD (FOR CANNING)

Hot Pepper Salad (for Canning) Recipe

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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!

Rating:

★★★★★ 1 vote

Comments:
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

How to Make HOT PEPPER SALAD (FOR CANNING)

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.

Printable Recipe Card

About HOT PEPPER SALAD (FOR CANNING)

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




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