We used to buy the Bick's Hot Mix at camp every year until one year the local grocery store said they had stopped carrying them. For the next year I made these to replace them. As it turns out the store now carries the Bick's ones again, but we don't go back to them.
Ingredients:
9 Cups of veggies prepared however you like them. (I first did them all sliced but found we liked bigger chunks. Examples are pickling cucumbers, carrots, cauliflower, green beans, bell peppers)
1 Cup of pearl onions
8 1/2 cups of water
2/3 cup pickling salt
3 cups hot yellow peppers cut up
8 1/2 cups of white vinegar
3/4 cup of granulated sugar
2 tbsp of horseradish (you can use prepared so long as you check the ingredients and make sure there's no dairy or anything in it, I prefer fresh)
1 garlic clove
Hot peppers to taste (Jalapeno, scotch bonnet, red lady finger, Thai bird)
First you cut up the veggies however you would like to have them. I am rather fond of a good mix of carrots cauliflower green beans and cukes.
Dissolve the pickling salt in 7 cups of the water then pour this over the cut up veg. Add the onions and let it sit for an hour then drain it and rinse it real good.
After its rinsed add in the yellow peppers and mix it well. Then put the whole mixture in to some sterilized jars (boiled for 10 mins). Put the desired amount of hot peppers in each jar. I find one scotch bonnet and one jalapeno in each 1 L jar gives a good dose of heat, especially if you leave the seeds in. The first time I made it I put varying amounts in each jar so I had some milder and some hotter. Fill it to within 3/4" of the rim.
Combine the vinegar, remaining cup and a half of water, the sugar, the garlic clove and the horseradish in a pot, bring it to a boil and let it simmer for about 10 mins. Ladle this in to the jars and fill to within 1/2" of the rim. Put on the sterilized lids and finger tighten the rings.
Put it in the canner (just a big pot of boiling water with a rack so the jars aren't on the bottom) for 10 minutes, take them out and leave them on a dry surface undisturbed for 24 hrs.
I'd leave them for at least a week or two before enjoying, but you can try them right away. The longer you leave them the stronger the flavours become.
This recipe was/is my first and only thing that I've ever canned and it is pretty easy. If you have any questions send me a message.
Ingredients:
9 Cups of veggies prepared however you like them. (I first did them all sliced but found we liked bigger chunks. Examples are pickling cucumbers, carrots, cauliflower, green beans, bell peppers)
1 Cup of pearl onions
8 1/2 cups of water
2/3 cup pickling salt
3 cups hot yellow peppers cut up
8 1/2 cups of white vinegar
3/4 cup of granulated sugar
2 tbsp of horseradish (you can use prepared so long as you check the ingredients and make sure there's no dairy or anything in it, I prefer fresh)
1 garlic clove
Hot peppers to taste (Jalapeno, scotch bonnet, red lady finger, Thai bird)
First you cut up the veggies however you would like to have them. I am rather fond of a good mix of carrots cauliflower green beans and cukes.
Dissolve the pickling salt in 7 cups of the water then pour this over the cut up veg. Add the onions and let it sit for an hour then drain it and rinse it real good.
After its rinsed add in the yellow peppers and mix it well. Then put the whole mixture in to some sterilized jars (boiled for 10 mins). Put the desired amount of hot peppers in each jar. I find one scotch bonnet and one jalapeno in each 1 L jar gives a good dose of heat, especially if you leave the seeds in. The first time I made it I put varying amounts in each jar so I had some milder and some hotter. Fill it to within 3/4" of the rim.
Combine the vinegar, remaining cup and a half of water, the sugar, the garlic clove and the horseradish in a pot, bring it to a boil and let it simmer for about 10 mins. Ladle this in to the jars and fill to within 1/2" of the rim. Put on the sterilized lids and finger tighten the rings.
Put it in the canner (just a big pot of boiling water with a rack so the jars aren't on the bottom) for 10 minutes, take them out and leave them on a dry surface undisturbed for 24 hrs.
I'd leave them for at least a week or two before enjoying, but you can try them right away. The longer you leave them the stronger the flavours become.
This recipe was/is my first and only thing that I've ever canned and it is pretty easy. If you have any questions send me a message.
