Here is our salsa recipe that keeps em coming back for more.

Squeeze juice out of tomatoes before chopping. Cook all ingredients for several hours to cook down to a thicker consistency. Stir often. Heat jars and lids. Pour salsa into jars and wipe top of jars clean before putting on flats and rings. Tighten down ring and set on towel to cool. Do not distrub for 24 hours. If it did not seal, place in refrig. It can be reheated to try again.

From: Big Tom
Posted By:Tom
http://members.aol.com/bigtom3946 Post Date: Fri, 11 Jul 1997

Sterilize a 1 qt mason jar Blanch enough peppers to overflow the jar Dump into ice water to stop the cooking Cut a small slit in each pepper I leave the stems on so I have a little handle.

Fill and pack the jar with peppers Sprinkle 1 tsp sugar in the jar Fill with the brandy of your choice Seal the jar tightly and place on a shelf 1 in the garage or wherever Invert the jar every other day for 1 month

Place in the refrigerator until ready to eat or, melt 1 pound of semi-sweet or milk chocolate and dip each pepper 'til coated well. Place on a flat tray and refrigerate.

I happened to have several cases of 25 year old brandy sitting around, but any brandy, whiskey, Gin or Vodka should work just fine.
If you serve these at a party you had better have plenty.

From: Paul Wilson Via: Chile Head Mailing List
Posted By: Paul Wilson, pwilson@flashcom.net
Post Date: Sun, 19 Sep 1999

Soak vegetables for an hour in cold water after slicing (this will help float out some of the seeds)

Put the above fixings in a big pan/pot and bring to a slow boil. Simmer for 10 minutes. Dump in jalapenos, onions, & cayennes and heat mix back up to a simmer and stir and turn mix for 10 minutes.

Pack peppers in canning jars putting a couple of cayenne-types in per jar, and leaving 1/2 inch head space. Pour the hot sweet mix in on the peppers, again leaving 1/2 incxh head space. Seal and immerse fully in a simmering hotwater bath at 180F (not a roiling boil) for 10 minutes. Remove and after cooling put in a dark cupboard for 6 weeks for aging.

Serve on Ritz kind of crackers (subliminal "Sex" written on crackers only makes them better) or as a stand-alone relish; Best danged home-canned jalapenos you'll ever munch.

addendum: you can add alum at the rate of 1/4 teaspoon per pint jar when you are packing the peppers, but I've never been able to tell that this keeps them crisper so I've stopped using it.

You can also mix in cucumber chunks or slices at whatever replacement ratio you'd like as this recipe was adapted from a bread and butter cucumber pickle that my aunt made. This is my third year using it. The 10 minute simmer bath is still going to leave you with a kind of mushy jalapeno, but if you don't overboil the jars it's not as bad as it could be.

From: danceswithcarp, Via: Chile Head Mailing List
Posted By: danceswithcarp
Post Date: 9/99

Hot tomales!!! Turn them into hot pimentos. Split and remove seeds and veins and stems, Saute' with garlic in extra virgin olive oil until tenter but not brown, pack still hot peppers tightly into jar leaving 1/2 inch headroom. Meanwhile heat 1 cup E V olive oil in sauce \pan to 300 degrees, using a pointed knife pierce a hole down the center of the peppers to the bottom of the jar, pour the hot oil into this hole a little at a time to avoid boil over, fill the jar to 1/4 inch from the top slowly. Wipe the jar top and sides with a paper towel and apply the cap tightly. No further processing is needed. The jarred product is shelf stable (check for the requisite depressed lid). Be sure to sterilize the lid at the very least, the hot oil will sterilize the jar and peppers. I call this in the jar processing. Pierre!!!! PIERRE LARUE Prodigy BB 11/09/93

From: SOAR the Searchable Online Archive of Recipes
Posted By: Pepper Fool
Post Date: 4/7/98

(Just in case - tbsp = tablespoon, tsp = teaspoon)

Heat oil in a large saucepan [avoid aluminium] & toss the chiles, carrots, onions & red pepper for two minutes each [or in whatever order suits you, & don't have the oil too hot], removing them from the heat & setting them aside in a bowl until they are all done. [You may need to add more oil as you go along] [At this point I also add half the garlic, cooked until it is about to turn brown, before adding to the above bowl]

Slowly add the vinegar, herbs, seasoning, the rest of the garlic & the sugar to the remaining oil in the pan, & boil until the liquid is reduced by one-third [I have no idea why this is neccessary]. Pour the boiling liquid over the vegetables, & allow to cool uncovered. When cold, transfer to clean jars & seal. Refrigerate once jar is open.

For variation, I have experimented with less carrots, more than one (bell) pepper (yellow) & added cauliflower, with success. I recommend that you don't over-cook the vegetables, & refrigerate the finished product within a day (ie. b4 you open the jar)- this ensures that the everything stays crispy & crunchy (especially the carrots which otherwise seem to develop a mushy texture). This is quite a sharp (acidic) recipe - but I like it & so does anyone who tries it! (And it is certainly better than the over salted commercial pickled chiles). Its quite interesting to notice the Jalepenos change from dark to pale green as they pickle.

I have been toying with trying this recipe with Scotch Bonnets or Habs, instead of normal green chilli's - I'll post the results if I do...

From: Homestyle Mexican Cooking A book by Lourdes Nichols
Posted By: Chile Head Mailing List
Post Date:

I don't usually use pure vinegar. I use a pickling brine made up of 250 ml vinegar, 750 ml water, and 125 g pickling salt. Bring it to a boil and allow to cool.

Next I make a slit in my chiles to allow the brine into the peppers. At the bottom of each jar, I put a bay leaf or two, a few grams of mustard seed, and half a dozen peppercorns (you may leave any of this out if you like, but I enjoy the additional flavor it adds to the pickled chiles.) Next, pack the slit chiles into the jars. Be firm, but gentle because if you pack them too tightly they will bruise. Then pour overall with the warm brine, cap, and process in a boiling water bath for 10 minutes. For a "non-cooked" pepper you can keep them in the fridge without processing. They will still float a little, but it won't be too bad, and they certainly won't bob about at the top of the liquid.

FWIW, this brine and method also work great for sweet peppers. I preserve red bell peppers this way for "sandwich toppers" (add some garlic to the jar before processing).

From: Dave Sacerdote, Via: Chile Head Mailing List
Posted By: Dave Sacerdote
Post Date:

Wash chiles and cut stems so they are no longer than 1/4 inch. Cut a slit in each chile and place in bring made by dissolving 2 tbs salt in 3 cups water. Let chiles stand in brine for 4 or 5 days and change brine two or three times a day. On final day, drain chiles and rinse. Combine vinegar, cloves, oregano, thyme, cinnamon stick and vinegar and boil until even in color, about 10 minutes.

Heat oil, add onions, carrots, garlic cloves and bay leaves and cook until onion and carrots are tender. In a hot, sterilized 1-quart jar, make layers of onion mixture and chiles until jar is filled, starting and ending with onion mixture. Add boiling vinegar to cover and seal. Let stand in a cool place at least 2 weeks before using to let flavors blend.

From: L.A. Times Via: rec.food.recipes
Posted By: Country Gourmet, oselands@countrygourmet.com
Post Date: 25 Apr 1998

PROCEDURE: CAUTION: WEAR RUBBER GLOVES WHILE HANDLING CHILES OR WASH HANDS THOROUGHLY WITH SOAP AND WATER BEFORE TOUCHING YOUR FACE.
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine chopped onions, peppers and remaining ingredients in a large saucepan. Heat to boil; and simmer 10 minutes. Fill hot jars, leaving 1/2-inch headspace. Adjust lids and process.
YIELD: 6 to 8 pints

RECOMMENDED PROCESS TIMES FOR CHILI SALSA IN A BOILING-WATER CANNER

From: www.msue.msu.edu/msue/imp/mod01/mod01c.html
Posted By:
Post Date:

Wash chiles and cut off stems leaving the cap at the top intact. Pierce each chile with a paring knife to allow vinegar to enter the chile. Place garlic and bay leaf in a hot sterilized quart canning jar, then pack chiles tip down into jar as tightly and uniformly as possible. Add basil or oregano sprigs when jar is half full. Bring vinegar just to a boil and pour over chiles. Let sit 2 minutes then tap jar to release air bubbles and top off jar with vinegar to within 1/2 inch of the top. Wipe rim, seal, and immerse jar 15 minutes in a boiling water bath. Let rest for a few days to blend flavors before opening jars and serving. Refrigerate after opening.

Makes 1 quart.

From: More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff, Ten Speed Press, 1995.
Post Date: 11/26/97

I've found this has just the right balance of vinegar and salt without being "too much" of anything, and it takes to flavoring (with pickling spices, herbs, peppers, or whatever) very well

From: Dave Sacerdote
Posted By:
Post Date:

Pack beans, lengthwise, into hot jars, leaving 1/4 inch head space. For each pint, add 1/4 tsp. cayenne, 1 clove garlic, and 1 head dill. Combine remaining ingredients and bring to boiling. Pour boiling hot over beans, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yields about 4 pints or 2 quarts.

Or just use the leftover brine from your favorite dill pickles: Bring it to a boil and pour over prepared beans in hot jars. Process as above. And don't limit yourself to beans and cucumbers--this works well for broccoli and carrots, too.

From: Rec.food.recipes
Posted By: Grand Mammy!
Post Date: Wednesday, March 25, 1998

Combine the first 6 ingredients and let stand overnight in refrigerator. The following day, partially cook carrots, beans and cauliflower until they can be pierced with a fork. Do not overcook. Drain liquid from both cooked and uncooked vegetables. Combine all vegetables in a large kettle and add remaining ingredients. Cook vegetables about 20 minutes, bringing to a full, rolling boil. Pack pickles in sterilized jars and seal.

From: Jim Weller
Posted By: Chile Head Mailing List
Post Date:

Slice cucumbers. Chop cabbage, tomatoes and peppers. Soak overnight in salt water, using 1/2 cup salt to 2 quarts water. In the morning, cut string beans and chop carrots and celery. Cook until tender, but not soft. Drain vegetables which soaked overnight and combine with cooked vegetables. Combine vinegar, sugar and spices and bring to a boil. Add vegetables and simmer together for 10 minutes. Pack into jars and seal.

From:Mennonite Community Cookbook at Amazon.Com
Posted By: Mrs. Mildred Schrock of Oregon
Post Date:

Wash chiles; pierce. Place chiles in large bowl. Sprinkle with salt and cover with water. Let stand overnight or 24 hours; drain well.

Heat vinegar in medium saucepan to boiling.

Pack chiles in 4 hot, sterilized pint jars. Place 1 tsp Mexican oregano, 1 onion, 1 garlic clove, and 1 tsp mustard seeds in each jar. Pour boiling vinegar over chiles, filling to within 1/4 inch from the top. Stir and compress with sterilized rubber spatula. Adjust lids.

Process in boiling water 10 minutes. Start to count processing time when water in the canner returns to boiling.

Remove jars. Cool on racks 12 to 24 hours. Check for airtight seal.
Yield: 4 pints.

From: GarryMass@aol.com
Posted By: Chile Head Mailing List
Post Date:

Some general guidelines: if your water is hard, use distilled water, or spring water, etc. Be sure to use pickling salt if it calls for it; don't use iodized table salt for sure.
Sea Salt is best because of its high magnesium chloride content. Alum is supposed to keep things crisp; maybe a recipe that calls for it would work better. Brining the peppers before for a day or two helps.

From: Doug Irvine & Pepper Fool
Posted By: Chile Head Mailing List
Post Date:

Clean peppers, cut into sections. Stuff jars with peppers. Fill with 1/2 vinegar and 1/2 water. Add 2 cloves garlic whole, dried red peppers, Tbsp. salt, Tbsp. sugar

Set on counter at room temp for 2 days, upside down. Put in refrigerator for 3 days. Eat!

From: Jewell
Posted By: Michelle in KC. Via: Chile Head Mailing List
Post Date:

Sterilize about 6 pint jars and keep hot until ready to use. Lids, funnel,ladle, spoons should also be sterilized.

Combine all ingredients and simmer for about 20 minutes. In each pint jar put 1/4 -1/2 tsp. salt, depending on taste (or none at all), and 1 Tbsp. bottled lemon juice. Ladle in salsa, using slotted spoon if it is too juicy. (Save juice for another recipe.) Place lids on and rings. Process in boiling water bath for 35 minutes.

This may not be the "approved method" but it keeps fine for me. Most recipes call for lots of vinegar, but they taste terrible! I think this makes 6 jars, but have an extra jar handy if possible, or refrigerate leftover salsa and use within a week or so.

From: Judy Howle
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Tue, 04 Aug 1998

Combine ingredients. Bring to a boil; reduce heat and simmer 30 minutes. Using a slotted spoon, scoop salsa into jars. Process in boiling water bath for 35 minutes. Makes 5 qts. salsa and 1 qt. of juice for hot sauce.

From: Judy Howle
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Tue, 04 Aug 1998

Bring salsa to a boil. Reduce heat and simmer 20 minutes. Pack in hot, sterilized jars, leaving 1/2" headspace. Process in hot water bath for 10 minutes. Make sure all jars are sealed.
Makes 6 pts

From: Judy Howle
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Tue, 04 Aug 1998

INSTRUCTIONS: Wash the cabbage. In a bowl, dissolve the 1/3 cup salt in enough water to cover the cabbage. Put the cabbage in the salted water and let stand overnight.

The next day, squeeze the cabbage gently to remove most of the water. Slice the cabbage into bite- size pieces. Put them into a large mixing bowl, and add the 10 tablespoons salt, the chile peppers, chili powder, garlic, ginger and sugar. Mix lightly by hand (wear rubber gloves if you have sensitive skin). Add the green onions and toss with your hands until well mixed.

Pack the kimchi into a large jar, cover and leave it at room temperature for 1 day, then refrigerate.
Serves 4 to 6.

From: Crazy Coyote - Howlin' for Habaneros
Posted By: Chile Head Mailing List
Post Date:

Procedure:
Select your favorite pepper.
Caution: If you select hot peppers, wear rubber or plastic gloves while handling them or wash hands thoroughly with soap and water before touching your face.
Peppers may be left whole. Large peppers may be quartered. Wash, slash two to four slits in each pepper, and blanch in boiling water or blister in order to peel tough-skinned hot peppers.

Peppers may be blistered using one of the following methods: Oven or broiler method: Place peppers in a hot oven (400 degrees F) or broiler for 6-8 minutes or until skins blister. Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister.

Allow peppers to cool. Place in pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes of cooling, peel each pepper. Flatten whole peppers. Mix all remaining ingredients in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and 1/4 teaspoon salt in each half pint or 1/2 teaspoon per pint. Fill jars with peppers, add hot, well-mixed oil/pickling solution over peppers, leaving 1/2-inch headspace. Yield: About 9 half-pints.
*Note: It is possible to adjust the intensity of pickled jalapeno peppers by using all hot jalapeno peppers (hot style), or blending with sweet and mild peppers (medium or mild style).
For hot style: Use 4 lbs jalapeno peppers.
For medium style: Use 2 lbs jalapeno peppers and 2 lbs sweet and mild peppers.
For mild style: Use 1 lb jalapeno peppers and 3 lbs sweet and mild peppers.

From: United States Department of Agriculture, Extension Service
Posted By: Pepper Fool
Post Date: 4/7/98

Cook green beans in water for 2 minutes, add carrots and cook 2 more minutes, drain.
Mix vinegar, water, chile peppers, garlic, salt, and crushed red pepper in a pan, bring to a boil, remove from heat, and add dill. Put beans, carrots, and cucumber spears in a bowl and pour vinegar mixture over. let stand till cool, then put in a plastic bag or some other container that can be sealed.
Refrigerate overnight or up to three days. You could leave out the carrots and cucumbers and add more beans and fresh or dried chiles to your own taste, like I did. Some of the mix stayed in the refrigerator until Thanksgiving, and tasted OK, but Strong. It didn't kill me, so it must have been well pickled, but it was better fresh.

From: Better Homes and Gardens, 6/98, with modifications
Posted By: Chile Head Mailing List
Post Date:

PREPARATION:
Bring 4 cups of water to boil in large sauce pan. Add Brussels sprouts, peppers, and garlic. Remove from heat, cover, and allow to stand for 10 minutes. Drain well and place into large jars.
Bring vinegar to boil in large sauce pan. Add dill, cilantro, dry mustard, cumin, turmeric, and salt. Remove from heat, cover, and allow to stand for 5 minutes.
Quickly fill the jars to the brim with the hot liquid and seal tightly. Place jars into pantry or other cool, dark storage area and allow two weeks before use. Refrigerate after opening.

NOTE:
These pickled Brussels sprouts are EXCELLENT in a Bloody Mary or Martini!

From: Bev Carney or Tom Sinks
Posted By: Chile Head Mailing List
Post Date: Thu, 16 Sep 1999

From: Hotter Than Hell : Hot & Spicy Dishes from Around the World Via: Newsgroups: rec.food.preserving
Posted By: Rebecca, pinkwind@ix.netcom.com
Post Date: Thu, 09 Jul 1998

Caution: Wear rubber gloves when handling hot peppers or wash hands thoroughly with soap and water before touching your face.

Procedure: Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Quarter large peppers. Blanch in boiling water or blister in order to peel. Peppers may be blistered using one of the following methods: Oven or broiler method: Place peppers in a hot oven (400° F) or broiler for 6-8 minutes or until skins blister. Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister. Cool and peel off skin. Flatten small peppers. Fill jars, leaving 1/2-inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Add hot pickling solution over peppers, leaving 1/2-inch headspace.
Yield: About 9 pints

From: United States Department of Agriculture, Extension Service
Posted By: Pepper Fool
Post Date: 4/7/98

I tend to pickle my peppers and have 2-5 of them per meal, depending on heat levels. Since it looks like I've got a lot of pickeling ahead of me, can anyone find any serious flaws in my pickling method? I may be going a little overboard on the (thermal) heat, but I am not sure.

First, I check all the chiles to make sure that none of them have any holes or blemishes. Nothing disgusts like finding half a worm on your plate after gnawing down a few chiles. I snip the ends of the chiles jalapeno or larger lengthwise to allow air out and pickling juices in. I usually do that in an X-shape, particularly for larger chiles.

I toss the lot into boiling water for 4-5 minutes to blanche them, leaving them in the hot water, but shutting off the gas after the time elapses. I carefully transfer them one at a time into a sterilized jar with a rubber seal and wire clamp. I make sure to drain any water out of each chile as I put them in and drain the water out of the jar once the jar is filled with chiles.

As the jars are usually about 2 liter/quarts, I use a little more than 1 liter/quart of 5% acidity, white distilled vinegar. I boil this with 1/2-3/4 cups of salt along with whole peppercorns, mustard seeds, or whatever seems to make me feel right at the time.

I take the boiling liquid and pour it over the chiles in the jar. I have to repeat this several times as I have to close the jar and move it around to allow air trapped in the chiles to bubble out. (For some reason, I always seem to end up with air in the top of the jar later anyway.)

After I have removed as much air as I can, I seal the jars and put them in a tub of water. I boil the sealed jars in water for 15 minutes to kill anything nasty that might have gotten in the chiles.

In the end, the chiles turn out milder than if they were just eaten off the plant, but I figure there is little likelihood of being poisoned by anything.

From: David C. Yoshiba
Posted By: Chile Head Mailing List
Post Date:

You need to mix some salt in warm water (I think it's about 40 g per litre of water), let it cool then pour over your chillies which you have packed into jars along with garlic (not too much) and one of cabbage leaf/vine leaf or oak leaf. Some people also put in a small piece of rye bread. Seal the jars and leave at least a couple of weeks. You will get a white deposit at the bottom of the jar and a release of bubbles in the liquid when you take the lid off. (Look, mum, no vinegar!) This method is good for most vegetables and is best for fleshy chillies like rocotos (add a little ginger) and jalapenos (add dill). The great thing about this pickling method is that the chillies retain their crispness. Nothing worse than mushy rocotos. Sorry, no idea if this retains the purple colour, but rocotos certainly stay bright red.

From: Chile Head Mailing List
Posted By: John Moore
Post Date:

I use these small pressure cookers/canners a lot. The nice large ones have pressure gauges, but you have a vent jiggler which serves the same purpose.

If you have the single position jiggler (one hole) it releases steam at 10 PSI above your current sealevel pressure.

If you have the 3 hole variety - it does 5, 10 and 15 PSI above current sealeve pressure.

Make sure the jars a atleast 1/2 submerged in hot water and not sitting directly on the bottom ( use a rack), heat on high until steam vents, attach jiggler, when jiggler "dances" reduce heat to moderate to moderately low and time from this point. Remove from heat at the suggested time and allow to cool slowly out of drafts. I get near 100% success this way.

I process very low acid items (green beans) at 20PSI (250F) in a big canner. My grandmother does beans in a waterbath and she always loses some, and some just don't taste right. Using the pressure canner I don't lose any.

You can not heat water in a open vessel above the local boiling point. At sealevel water boils at 212F/100C. Bacteria spores can survive this temperature. Many algae and sulfur eating bacteria can live at 205F/96C ( boiling point of water in YellowStone National Park. You need a pressure canner/cooker in the park just to reach the sealevel boiling point.

You get about 1.8F ( 1.0C ) increase in boiling temperature for every pound of pressure you increase for small increases in pressure. (less than 30PSI)

15 PSI is a boiling temperature of about 240F/115C if you are near sealevel.

I only use a waterbath for jelly - everything else ( including tomatoes ) goes in the pressure canner.

I have seen instructions to can vegetables using your dishwasher, but I wouldn't recommend it.

From: Chile Head Mailing List
Posted By: YODA
Post Date:

Peel and dice about 16 to 17 medium size tomatoes. Cominbe all ingredients and mix well. Heat salsa just until hot. Ladle into hot jars. Clean rims, seal, and process in a water bath canner for 45 minutes. Makes 6 pints......

Don't try and double the receipe, I did and it is pretty runny. Let me know if you like it. Elaine recipe from

From: American Country Living: Canning & Preserving
Posted By: "Eric & Elaine", vassar@ols-inc.com. Via: Chile Head Mailing List
Post Date: 15 Sep 98

From: Summer in a Jar by Andrea Chesman. Via: Newsgroups: rec.food.preserving
Posted By: David Burton, dburton@foxinternet.net
Post Date: Tue, 04 Aug 1998

Wash okra. Trim stems; do not cut into pods. Pack okra into clean, hot pint jars; add hot pepper and garlic clove to each jar.

Bring remaining ingredients to a boil. Cover okra with hot liquid, filling to 1/2 inch from top. Adjust jar lids.

Process 10 minutes in boiling water. (Start to count processing time as soon as water in canner returns to boiling.) Remove jars.

Set jars upright on a wire rack or folded towel to cool. Place them several inches apart.
Yield: 6 pints.

From: Chile Head Mailing List
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date:

In a dry skillet, over med-high heat, sear the jalapenos, turning them often, until the skins are partially blackened, blistered & split, about 7 minutes. Don't overcook or allow them to soften. Remove from skillet & cool.
In a nonreactive pan, combine the vinegar, water, & salt. Set over medium heat & bring to a boil. Lower the heat, cover, & keep the brine hot.
Pack the prepared jars tightly with the jalapenos, onions, cauliflower, carrots, oregano, garlic, dried chiles, and bay leaves, leaving 1/2 inch headspace. Add 1 teaspoon pink peppercorns to each jar.
Pour the vinegar mixture into the jars, covering the contents of each completely & leaving 1/2 inch headspace.
Process for 15 minutes in boiling water bath.
Store at least 6 weeks before using.

From: W. Park Kerr, Burning Desires
Posted By: shade
Post Date: Mon, 22 Sep 1997

Makes 20 pints or 10 quarts

In a preserving kettle, combine carrots, beans, cauliflower, onions, celery, green bell peppers and red bell peppers. Sprinkle with salt and mix well with your hands; add water. Cover with a plate and let stand for at least 8 hours but the best results come when left overnight. Stir periodically. (I usually do it whenever I think of it).

The next morning, drain and rinse under cold running water. This should be done about three times. After the last rinse, let drain thoroughly in a large colander for 1 hour.

In a kettle, combine vinegar, sugar and spices tied in a cheesecloth bag. Bring to a boil and let boil 5 minutes. Add the drained vegetables and olives. Bring to a boil and simmer uncovered for 10 minutes at the most. (Make sure that this is JUST simmering or else the veggies will be cooked TOO MUCH and taste terrible - all soft and mushy and ugly! The veggies should be JUST crisp-tender.)

Pack the veggies into hot, sterile jars; ladle liquid over the veggies, leaving 1\8" headspace. Distribute the spices from the bag evenly between the jars. I usually add two dried cayenne peppers to each pint at this time. You may add as many of whatever kind you would like, in place of the cayennes. Up until now, all the dried chiles I could get in quantity was cayennes, so that is what I used.

Seal immediately and tighten lids finger-tight. Process in boiling water bath for 10 minutes for pints or 20 minutes for quarts. When done, remove from the water and cool on counter. When cold, label, date and store in a cool, dry, dark place. Let stand for 6 weeks before using.

Though this may seem like a lot of pickle, we use is as a vegetable for light lunches or buffets. Serve this with a thick slice of homemade bread and butter and a slab of cheese - nothing better! Those who eat meat can serve it with whatever type you wish. It goes with everything!

If you want to make the jars really pretty, try soaking and cooking the veggies seperately. Pour some of the prepared pickling liquid over each type of veggie seperately, then simmer them. Layer them in the jars, keeping each type seperate. Make sure that you distribute the colors in pleasing layers.

You then pour the liquid over veggies in the jars as per recipe. I usually use quarts for this, because it looks so much nicer. This takes some extra time, but the results are worth it.

From: Marilyn Warren
Posted By: shade
Post Date: Mon, 22 Sep 1997

Drain dill pickles, discarding liquid. Add sugar, Tabasco sauce and garlic and put back into pickle jar.
Put jar in refrigerator and keep turning from top to bottom to dissolve sugar. These pickles are ready to eat in 2 days. They must be stored in the refrigerator.

From: Chile Head Mailing List
Posted By: expressnews.com, San Antonio
Post Date:

Combine jalapenos, cucumbers, onion, and the 1/4 cup + 2 tablespoons of salt in a large glass or ceramic bowl; cover with cold water & let stand for 2 hours. Drain thoroughly, pressing on the vegetable to remove excess liquid.

Combine the sugar and vinegar in a large pot; tie the pickling spices in cheesecloth and add to the liquid. Bring to a boil & simmer for 15 minutes. Add the vegetables & simmer for 10 minutes. Remove spice bag.

Pack into hot jars & process for 10 minutes in a boiling water bath.

From: Lisa
Posted By: shade
Post Date: Mon, 22 Sep 1997

Method: Roll fruit on flat surface for a few minutes to soften skin. Rub some extra salt on the skin with a little water and leave overnight. (Probably best to put them in a container as the salt leached out a quantity of liquid). Next day boil the water, the 180g salt and sugar for 5 minutes, then cool. Place lemons in sterilised jars and cover with brine solution, seal tightly, and do not use for at least 3 months. Will keep indefinately.

As for what you do with them after 3 months, apparently it's a sidedish, but whether you cut them up or eat 'em whole, who knows.
Bye and keep growing those limes

From: Thai Cooking ClassThai Cooking Class, Somi Anuntra Miller & Patricia Lake
Posted By: Mark Dodgson, mjdodgson@yahoo.com, Via: Chile Head Mailing List
Post Date: 26 Aug 1998

Mango: Hard, ripe, peeled, seeded and sliced. Place all ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat and simmer for about 20 minutes, stirring frequently. Remove from heat, cover, and let stand for about 12 hours. Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently. Remove from heat and immediately pour into hot sterilized jars. Vacuum seal.
Makes: 4 1/2 pint jars.

From:
Posted By: shade
Post Date: Mon, 22 Sep 1997

Place all ingredients in heavy pot over medium heat. Bring to a boil. Lower heat & simmer for about 20 minutes, stirring frequently. Remove from heat, cover, & let stand for about 12 hours. Again bring to a boil, lower heat & cook for 15 minutes, stirring frequently.
Process for 15 minutes in boiling water bath.
Makes 4 half-pints.
NOTES : * Chop lime by hand, try 1 1/2 teaspoon hab powder

From: Judith Choate, Gourmet Preserves
Posted By: shade
Post Date: Mon, 22 Sep 1997

(6 - 8 pints)

Stem and seed peppers and jalapenos. Chop peppers. Peel and chop onions. Peel and coarsely chop tomatoes (drain). Combine ingredients in a large saucepan and bring to boil. Reduce heat and simmer for 10 minutes. Fill jars, (pints) leaving 1/2 inch headspace. Adjust lids and process for 20 minutes in a waterbath canner. (for a milder salsa, or to adjust for differences in peppers, a mixture of hot and mild peppers may be used). I've made this with straight Jalapeno, (fairly hot) or with straight Anaheims (Mild)
**This is an Extension Recipie I've used for several years. We always drain the tomatoes some to get rid of some of the liquid. We made 150 pints last year. We use it instead of canned tomatoes in hotdishes, swiss steak, soups etc.

From: Chile Head Mailing List
Posted By: Nels Peterson
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