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Henry County’s Cooking
with End of Summer Gardens

 

Special photo

By Mickie Jackson

  Our summer garden is winding down and I am thinking about fall/winter vegetables, even though they have just been planted. We still have tomatoes and peppers aplenty and time to make pickled peppers, pepper sauce and pepper jelly. Here’s some recipes to try out.

For more of this week’s recipes in the printed edition,
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Pickled Yellow Pepper Rings

2 1/2 to 3 lbs. yellow (banana) peppers
5 cups 5% acidity cider vinegar
1 1/4 cups water
5 tsp. canning salt
2 Tbsp. celery seed
4 Tbsp. mustard seed 

  Wash and rinse 4 pint canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturers directions. Wash peppers well and remove stem end; slice peppers into 1/4 inch thick rings. In a 4-quart Dutch oven or saucepan, combine the cider vinegar, water and salt; heat to boiling. Place 1/2 Tbsp. celery seed and 1/2 Tbsp. mustard seed in the bottom of each clean, hot pint jar. Put pepper rings into jars. Cover pepper rings with boiling hot pickling liquid, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids. Process in a boiling water canner for 10 minutes. Let cool, undisturbed, 12 to 24 hours and check the seals. Shake jar to disperse spices before using contents. Yields about 4 pint jars.


For more of this week’s recipes in the printed edition,
get your copy here!

 

 

 

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