Marchant Peppers Recipes
MARINATED PEPPERS
Serve this antipasto dish as part of an appetizer table at your next gathering.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Place peppers on a rimmed baking sheet; rub with 1 tablespoon oil. Roast until peppers are soft and skins have split, 30 to 35 minutes. Transfer peppers to a medium bowl. Cover bowl tightly with plastic wrap and let peppers steam 20 minutes.
- Peel peppers, slice in half lengthwise, and remove ribs and seeds. Cut into 1-inch-wide strips and return to bowl. Add lemon zest and juice, garlic, oregano, salt, pepper, and 3 tablespoons oil and toss.
Nutrition Facts : Calories 31 g, Fat 2 g, Protein 1 g
MARCHANT PEPPERS
I've been putting up these peppers for 30 years, as did my mom before me. Submitting it here so I can find it easily! Getting scattered in my older age...lol I like these because I can do any amount of peppers as I pick them, no need to process. Prep time doesn't include boiling, cooling, or packing!
Provided by Pandamommy
Categories < 15 Mins
Time 5m
Yield 2 1/2 qts.
Number Of Ingredients 7
Steps:
- Bring brine to a boil, remove from heat and cool.
- Clean peppers, trim stems as desired.
- Pack into sterilized jars, with garlic.
- Add alum if using, fill with brine.
- Wipe jar rim, cover with sterilized lid, screw on ring.
- I have a 2 quart jar which I sterilize to store the extra brine in, to use when I pick more peppers.
- I have always waited 6 weeks for the pickling, because my mom did!
Nutrition Facts : Calories 167.8, Sodium 11208.9, Carbohydrate 8.7, Fiber 0.1, Sugar 3.1, Protein 0.3
PICKLED PEPPERS
Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever again. They are so delicious.-Ball brand and Kerr brand home canning products
Provided by Taste of Home
Categories Side Dishes Snacks
Time 45m
Yield about 8 pints.
Number Of Ingredients 6
Steps:
- Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2656mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
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