Hot Pepper Mix - Kraft Recipes Top
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Hot Pepper Mix

 the rose1
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  • Rinse cucumbers; trim ends and cut into half-inch slices. Combine 1 1/2 quarts sliced cucumbers, with carrots, sweet peppers, cauliflower and onions. Dissolve salt in four quarts water; pour over vegetables. Let stand one hour.
  • Meanwhile, with rubber gloves, remove and discard seeds from long peppers; cut peppers into 1 1/2-inch pieces. Measure 1 1/2 quarts; set aside.
  • Combine vinegar, two cups water, sugar, horseradish and garlic; simmer 15 minutes. Remove garlic. Drain vegetables. Pack vegetables and sliced peppers in hot pint jars, leaving 1/4-inch head space. Add a piece of jalapeno or dried red pepper to each jar.
  • Carefully pour hot liquid over vegetables, leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula, adjust caps, and place on rack in water bath canner with simmering water. Process at simmering for 10 minutes. Remove jars to rack to cool.

Special Equipment Needed


We double the recipe.

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