1 tablespoon crushed red pepper (or to taste) Ground black pepper (to taste) 1/2 cup green olives chopped Instructions To a large bowl, add …
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Ingredients 1 small head cauliflower, broken into small florets (about 5 cups) 2 celery ribs, chopped 1 medium carrot, chopped 4 jalapeno peppers, sliced 4 serrano peppers, sliced 1/2 cup salt 1 cup white vinegar 3 …
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1 teaspoon red pepper flakes ½ teaspoon black pepper 1 cup white vinegar 1 cup olive oil Directions Place green and red peppers, jalapeños, celery, carrots, onion, and cauliflower in a large bowl. Stir in salt, then fill with …
Remove from heat; add peppers. Carefully ladle hot mixture into 10 hot 1-pint jars, leaving 1/2- in. headspace. Add a bay leaf and 2 peppercorns to each jar; divide garlic slices among jars. Remove air bubbles and adjust …
1 t red pepper flakes or to taste 1/2 t celery seeds Fresh ground black pepper to taste 1/2 c apple cider vinegar 1/2 c white vinegar 1/2 c extra virgin olive oil 1/2 c canola oil Instructions Combine vegetables and salt in a …
Stir well until combined. Add enough cold water to cover vegetables; cover and let stand at room temperature overnight (up to 12 hours). Drain and rinse vegetables. In a clean quart jar (sterilized or fresh from the …
Slice open the peppers, remove the stem, seeds and pith, and slice into medium-thin strips. Remove the thick stalk from cauliflower and cut away the flesh, preserving the small florettes. 4. Fill a large, deep pan with water. Place four 1 …
Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to …
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