HOT PEPPER SALAD (FOR CANNING)

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HOT PEPPER SALAD (FOR CANNING) image

My husband's aunt Edith made this and it's delish! Doesn't have to be cold-packed. She told me that she ate a lot of this one summer and lost weight...that could be a plus!

Provided by Jan W

Categories     Other Snacks

Time 3h

Number Of Ingredients 11

1/4 bushel hot peppers, seeded & coarsley chopped (wear plastic gloves!)
6 stalks celery, sliced
1 large head cauliflower, broken in florets
1-1/2 lb carrots, sliced
3 can(s) black olives, drained and sliced
1/3 c oregano, dried
1 large clove garlic, minced
3 c olive oil - do not substitute!
2/3 c salt
4 c water
1 qt white vinegar

Steps:

  • 1. Combine all vegetables in large stainless steel pot.
  • 2. Combine oregano, salt, oil, water and vinegar. Mix with vegetables; cover and let stand overnight. Mix well again.
  • 3. Put mixture in hot, sterile jars and add lids/rings. Does not need coldpacked.

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