{"id":171,"date":"2007-09-16T21:31:44","date_gmt":"2007-09-16T21:31:44","guid":{"rendered":"http:\/\/howieat.wordpress.com\/2007\/09\/16\/mixed-dill-peppers-2\/"},"modified":"2023-01-06T14:50:43","modified_gmt":"2023-01-06T14:50:43","slug":"mixed-dill-peppers-2","status":"publish","type":"post","link":"https:\/\/tonypauley.com\/food\/mixed-dill-peppers-2\/","title":{"rendered":"Mixed Dill Peppers"},"content":{"rendered":"

This is a recipe that I did last year. It was a big hit. The garlic is wonderful and the peppers add the perfect amount of heat.<\/p>\n

Our pepper plants are all full of peppers right now. We need to can a bunch of them soon before the frost comes.<\/p>\n

Ingredients
\n<\/strong>8 cups of mixed peppers, sliced (I used Hungarian wax, cayenne, and jalepeno)
\n15 pearl onions cut in halves (about 2 cups)
\n4 heads of garlic, cloves peeled and cut in half
\n6 heads of dill
\n3 cups of distilled vinegar
\n3 cups water
\n1 1\/2 tsp pickling salt<\/p>\n

Yields 6 pints<\/p>\n

Directions
\n<\/strong>1. Wash peppers.
\n\"100_4729.jpg\"<\/a><\/p>\n

2. Slice vegetables.
\n\"100_4733.jpg\"<\/a> \"100_4734.jpg\"<\/a><\/p>\n

3. Bring vinegar, water and salt to a boil.<\/p>\n

4. Divide vegetables and pack into sterilized pint jars.
\n\"100_4735.jpg\"<\/a><\/p>\n

5. Process in a hot water bath for 11 minutes.
\n\"100_4736.jpg\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

This is a recipe that I did last year. It was a big hit. The garlic is wonderful and the peppers add the perfect amount of heat. Our pepper plants are all full of peppers right now. We need to can a bunch of them soon before the frost comes. Ingredients 8 cups of mixed …<\/p>\n","protected":false},"author":1,"featured_media":170,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":10,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":"","jetpack_post_was_ever_published":false},"categories":[34],"tags":[84],"class_list":["post-171","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sides","tag-peppers"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/tonypauley.com\/food\/wp-content\/uploads\/2007\/09\/100_4736.jpg?fit=200%2C150&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/171","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/comments?post=171"}],"version-history":[{"count":3,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/171\/revisions"}],"predecessor-version":[{"id":751,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/171\/revisions\/751"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/media\/170"}],"wp:attachment":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/media?parent=171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/categories?post=171"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/tags?post=171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}