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hot pepper salad (for canning)

(1 rating)
Neeniejan avatar
Recipe by
Jan W
@Neeniejan
Apollo, PA

My husband's aunt Edith made this and it's delish! Doesn't have to be cold-packed. She told me that she ate a lot of this one summer and lost weight...that could be a plus!

(1 rating)
prep time 3 Hr

Ingredients For hot pepper salad (for canning)

  • 1/4
    bushel hot peppers, seeded & coarsley chopped (wear plastic gloves!)
  • 6
    stalks celery, sliced
  • 1 lg
    head cauliflower, broken in florets
  • 1-1/2 lb
    carrots, sliced
  • 3 can
    black olives, drained and sliced
  • 1/3 c
    oregano, dried
  • 1 large clove
    garlic, minced
  • 3 c
    olive oil - do not substitute!
  • 2/3 c
    salt
  • 4 c
    water
  • 1 qt
    white vinegar

How To Make hot pepper salad (for canning)

  • 1
    Combine all vegetables in large stainless steel pot.
  • 2
    Combine oregano, salt, oil, water and vinegar. Mix with vegetables; cover and let stand overnight. Mix well again.
  • 3
    Put mixture in hot, sterile jars and add lids/rings. Does not need coldpacked.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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