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13. Chicken Tortilla Soup. It's rich, creamy, and everything you want comfort food to be. Chunks of chicken swim in a delectable tomato-based broth that's cooked with sauteed onions, garlic, and cilantro. Cumin, chili powder, bay leaves, and cayenne give it the perfect amount of heat.
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STEP 1: Cut the cucumbers into slices about 1/2 to 3/4 inch thick, and slice the jalapenos into rings. STEP 2: Stuff the cucumber slices and peppers in alternating layers into a one-pint jar. STEP 3: Top the cucumber and pepper combination with pickling spice. STEP 4: Add the salt, vinegar, honey, and water.
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Step 1 In a small saucepan combine vinegar, salt, sugar, garlic, mustard seed, fennel seed and 1 cup water. Stir to dissolve the salt and sugar then cover and bring to a boil. Remove from the heat.
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To pickle cayenne peppers, you will need a few basic ingredients including vinegar, water, salt, and sugar. Start by slicing the peppers into rings or leaving them whole if you prefer. Then, bring the vinegar, water, salt, and sugar to a boil in a pot. Once the mixture has come to a boil, reduce the heat and let it simmer for a few minutes.
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Combine the prepared peppers and smashed garlic in a 28-ounce (1.75 pints) or larger glass jar. In a small saucepan, combine the vinegar, water, honey and salt. Bring the mixture close to a boil on the stove, stirring occasionally to dissolve the sweetener into the liquid.
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In a saucepan placed over medium-high heat, combine the white wine vinegar, water, sugar, sliced garlic cloves, mustard seeds, and freshly ground black pepper. Stir the mixture until the sugar has dissolved completely. Allow the liquid to come to a boil, ensuring all the flavors meld together.
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Place pepper rings in a sterilized quart jar. Set aside. Place vinegar, sugar, and salt in medium non-reactive saucepan, stirring until salt and sugar is dissolved. Bring to a boil over medium heat. Pour over peppers, leaving 1/2-inch headspace in jar. Seal the jar.
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Add the vinegar. Pour the vinegar over the peppers, covering them completely, and fill all the way up to the top of the jar. Add the lid and tighten the screw band on the jar. Let them sit. The peppers need to sit in vinegar for at least one month before they are ready to be consumed.
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Instructions. Place the cucumbers, red peppers, jalapenos in a medium size bowl. Sprinkle with the salt and toss well. Let the mixture sit for an hour. In a small sauce pan, mix together vinegar, sugar, dill, celery seed, pepper and water. Heat to a boil and stir until sugar is dissolved.
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Discard garlic. Pack hot peppers into hot jars; leaving 1/4 inch headspace. Ladle hot liquid over peppers, leaving 1/4 inch headspace. Remove air bubbles. Wipe rim clean and seal with two piece canning lids. Process pickled peppers 10 minutes in a boiling water bath canner. Makes about 5 pints.
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Step 2: Prepare the Brine. In a saucepan, combine equal parts white vinegar and water. For every cup of liquid, add a teaspoon of kosher salt. Bring the mixture to a boil, stirring to ensure the salt is fully dissolved.
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filtered water. Wearing gloves, wash & sliced peppers. Add sliced peppers to a quart jar and lightly press down to add more if needed. Add the chopped garlic on top. Mix sea salt and whey. Pour over peppers and add filtered water till peppers are covered. Make sure to leave at least 1 inch of space between the peppers and the lid.
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Instructions. Add mayo, dill pickle juice, cayenne pepper and garlic to a medium bowl, whisking to combine. Season to taste with salt and more cayenne pepper. Cayenne pepper can vary greatly in heat (depending on how fresh it is), so start with just a 1/2 teaspoon. Add 1/4 teaspoon at a time until the aioli is very spicy, but bearable.
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Combine vinegar, water, salt, celery salt, mustard seed and peppercorns in a large saucepan and bring to a boil. 4. Pour boiling brine over peppers in the pint jars, leaving ¼" of head space at the top. 5. Seal jars with lids and bands and process in a water bath of boiling water for 10 minutes. 6.
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Pack them all into a cleaned quart jar. To a large pot, add vinegar, water, garlic, peppercorns, salt and sugar. Stir. Heat and bring to a quick boil, then reduce heat and simmer about 2 minutes. Cool slightly. Pour the brine into the jar, over the peppers, and seal with a tight lid. Cool and refrigerate.
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Step 4: Pack the jar. Pack the sliced peppers carefully into the jar, pushing them down gently after each addition. Keep filling the jar until you reach the neck of the jar. Pour clean, filtered water slowly into the jar until all the peppers are covered. Cover the jar tightly with the lid and keep in the refrigerator for at least a day before.
