Total sleeper keeper recipe! I sliced the vegies using the Cusinart slicing blade - the green slicers and cherry tomatoes were beautiful even when they lost some color with heat. I used malt vinegar and split the batch to have a "medium" (recipe as written) & a "hot" (with twice as much peppers - the second half are red to make the difference in heat a visual too). I am hoping the peppers don't mellow too much in the next month. What a great balanced taste it is now! Oh made 3/4 batch (ran outta maters LOL) and got 6 - 1/2 pints of each - meaning the following weight to volume conversions were spot on - 1 lb onion = 4 cups thin sliced; 1/2 lb pepper = 2 cups thin sliced(seeds & all of jalareos, green jalapenos, green serranos)
PERFECT!! Exactly like what I got at my old favorite catfish restaurant. Yum! I am so excited to have this recipe. If you are thinking about trying it, I guarantee you won't be disapointed. Thank You!
I would never consider serving anything I home canned to my family, or friends, that had not been PROPERLY processed in a hot water bath, or pressure canner. Jack II, you are right on!
I take it you do not or never have canned anything.That much is obvious! I have been canning for 30 years.BEFORE YOU POST A REVIEW YOU SHOULD KNOW WHAT YOUR TALKING ABOUT. YOU DO NOT, I REPEAT, YOU DO NOT HAVE TO USE hot water bath to seal the jars.The temperature of the liquid,after it is boiled will seal the jars! First you boil the liquid then pour it into the mason jars, put the seal cap on, then the ring! Then you are done!
Exactly what I was looking for. It is just GREAT. My hubby 7 I loved It. Can't wait untilext summer when we have more greem tomatoes