Recipe - Pepper-Jack Crescent Twists With Salsa-Ranch Dip

2 qt Sweet green peppers (about
10 ), chopped
2 qt Sweet red peppers (about
10), chopped
1 One half cup Onion (about 1 One half medium),
chopped
4 teaspoon Mixed pickling spices
2 Hot chili peppers
1 One half cup Sugar
4 teaspoon Salt
3 One half cup Vinegar

Cover chopped vegetables with boiling water; let stand 5 minutes. Drain.
Cover again with boiling water and let stand 10 minutes. Drain. Tie
pickling spices and hot pepper in a cheese cloth bag (NOTE: I'd be inclined
to use more, and add them chopped, with seeds, to the other vegetables.)
Add spice bag, sugar, and salt to vinegar; simmer 15 minutes. Add drained
vegetables and simmer 10 minutes. Remove spice bag. Bring to a boil. Pack
hot into hot jars, leaving One fourth inch headspace. Adjust caps. Process 15
minutes in boiling water bath.

Yield: about 6 pints

Per serving: 1305 Calories; 0g Fat (0% calories from fat); 1g Protein; 355g
Carbohydrate; 0mg Cholesterol; 8543mg Sodium

Recipe by: Ball Blue Book

Posted to CHILEHEADS DIGEST V3 #254 by shade liveoak@polaris.net on Mar
03, 1997.