Peppers in oil

[truckinbutch]

When I was a youngster a surrogate mother in our community processed and canned a medly of vegetables each year that was to die for . A mix of sweet and hot peppers , tomatoes , onion , garlic ,
and other vegetables . She fried the mix in oil and then canned it . Could be spooned from a quart jar
alone on bread for a sandwich , used as a condiment , or added to soups . Rich , tangy , pungent !
Anybody here have a recipe for something similar ?
She saw that I got at least one quart a year until she died , when my kids were nearing teen years , but would never show me how she made it or share a recipe .
She made gallons each year and never had any left by the next garden season .

 

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[stefen]

Wasn't piccalilli relish was it?

PICCALILLI

1 peck (12 1/2 lbs) green tomatoes
1 quart large gherkins or pickling cucumbers
4 large sweet onions
2 green bell peppers
1 small hot pepper (optional)
1/2 lb (1 cup) salt
2 quarts good quality (5%) cider vinegar
1/2 lb (1 cup) sugar
1/4 cup brown sugar (optional)
1 tablespoon peppercorns
1 tablespoon celery seed
1 tablespoon mustard seed
1 teaspoon whole cloves

Choose freshly picked, unbruised vegetables and freshly purchased spices.
Wash vegetables. Peel onions. Remove stem ends from tomatoes. Coarsely chop tomatoes, cucumbers, onions and cucumbers. Remove cores from peppers and discard seeds (hot pepper seeds may be retained if additional heat is desired).

In a large, crockery or stainless steel bowl, combine vegetables with salt, mixing well. Cover and set aside in a cool place for 12 hours.

The next day, drain well. Press and squeeze out all extra liquid.

In a large pot, heat vinegar, sugar and spices. Add the chopped vegetables and bring to a boil.

Note: The addition of the small amount of brown sugar adds extra flavor and sweetness but also darkens the final color of the piccalilli.

Ladle the mixture into sterilized jars leaving 1/4 inch headspace and seal.

Process in a boiling water bath for 10 minutes.

 

[truckinbutch]

No . This was predominately a pepper dish . She cooked everything in oil in huge quantities .

 

[Tubecity]

We take some hot hungarian peppers & stuff them with fine cut cabbage that has some oil, salt & pepper
added. Boil a water & vinegar mixture. Stuff the peppers, put in hot, sterilized wide mouth quart jars with
at least 4 cloves of garlic. Pour boiling water & vinegar mixture over peppers. Make sure peppers fit jar &
will be covered in liquid, leaving some head-space. Add lids & rings & tighten. As they cool make sure lids
seal as usual. No need for further processing, just make sure lids pull down. They'll remain a little crunchy.

Take hot peppers, mixed sweet peppers, onions & garlic and saute till very hot in olive oil. You can add
seasonings as you like, oregeno & basil for Italian style or nearly anything from granulated garlic, onion,
or hot hungarian paprika. Tomatoes can also be added while cooking. Jar & refridgerate & eat as fresh.
Or you can freeze some. I would recommend further processing for storage .

 

[truckinbutch]

Re: Peppers in oil update :

Started on guts and memory today . (Always a poor start for those of us with a feeble mind ).
Ingredients :
Half bushel of fresh picked Roma tomatoes .
Quarter bushel of fresh picked sweet bell , banana , and pimiento peppers .
15 large fresh picked jalapeno peppers
3 fresh picked cowhorn cayennes .
3/4 cup sugar
4 tsp salt
basil , oregano , and garlic granules to taste
Equiptment required :
2 good quality 3 gallon non-aluminium stock pots .
16"x6" stainless steel bowl .
Sharp paring knife , sharp chef's knife and accessories to keep them that way .
Every other utensile in the kitchen .
Very forgiving wife (required)
30 pack of Bud Light (optional)

 

[truckinbutch]

Re: Peppers in oil : update continued

Process :
Wash and dice tomatoes and start cooking in 2 big pots on stove . Stir often to keep them from sticking . Combine all when they have reduced enough that they will fit in one pot snd continue reducing while you prep the other ingredients .
Remember to lubricate the cook on a regular basis .
Continue to stir often to prevent sticking . ( Takes about 4 hrs while you are prepping the other ingredients .)
Cap , quarter , and seed all peppers . Put them and 3 softball sized onions ( diced) in the ss bowl along with seasonings of choice and mix thouroughly , then cover for the remainder of a short night because you started all this way too late in the evening .
Sautee the mixed veggies in a deep skillet with a quality oil , come morning . Combine them with the sauce and then can in jars .
Continue to lubricate the cook and be prepared to make ammends with an irate wife over the mess you have created

 

[truckinbutch]

Re: Peppers in oil update

Added 6tsp salt and another full cup of sugar to the sauce this morning to cut down bitterness .
Sauteed the peppers in oil with a quarter cup of vinegar to help bring out the flavor . Two skillets full to the brim .
When they had cooked to the point that the onions were nearly transparent added tomato sauce and continued to simmer until thickened .
Jarred in pint jars and water bath canned .
Yield was 14 pints of canned product , 1 quart of leftover tomato sauce , and a half pint of fresh product for immediate table use .
Tastes so good that my wife didn't even complain much about the kitchen mess she helped me clean
up .