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For sandwiches! 1 lb. banana peppers (about 10) 3 cups white vinegar (5% acidity) 2 cups water 2 tablespoon kosher salt 1 tablespoon sugar 1 garlic clove per jar, minced - 1 lb. of banana peppers filled roughly 2 quart sized mason jars Fill jars with peppers and garlic, removing seeds and ribs Heat ingredients until salt and sugar dissolves. Let cool, then add to jars. Let pickle at least 24 hours.
For our wedding anniversary, my husband and I went to a fantastic vegetarian restaurant in town. Rather that jump directly to the main course, we decided to splurge and get two - yes two - appetizers! One of them was a little mason jar full of yummy pickled veggies. Ever since, we've been craving all things pickled, so I decided to
As a Pacific Northwesterner, pickled watermelon rinds were as foreign to me as fried okra, thus we never saved the rinds for pickling as they do in the South. Into the garbage they went. Who knew turning a typically thrown out piece of food could be tra