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Showing 1-4 of 4
on March 13, 2012
Yummy! Love the sweet hot combination...I couldn't locate the banana peppers so used a few yellow chili peppers and some red chili peppers for added heat...and color...I'm not surprised at not being able to locate the banana peppers...the first store I went to didn't even have jalapenos...now that should tell you something...I think there is way too much brine...but I could be wrong...planning to reuse it to see what happens...I'm going to serve this along side of some hamburger patties I'm going to be making...thanks for posting it...:)person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 23, 2009
on October 07, 2009
Made these for DH. And he has given them a 5* review, but did say that he would like them hotter--so am going to use more jalapenos plus a couple of regular hor peppers and a few shakes of of dried crushed red peppers--we'll see how hot that makes them! Will leave the white ribs in the hot peppers. I also used Splenda Blend for baking. Thanks for posting this, I'm having fun trying to regulate it to suit DH and his asbestos mouthed pals who will be at deer camp this year!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 21, 2009
I just made these yesterday and just love them. They remind me of the pickles but so tasty with the variety of sweet and hot peppers. If you don't like the heat, just leave them out. I plan to reuse my brine and see how that will work. I am wondering if you could can them to have year round????person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (100 g)
Servings Per Recipe: 15