Recipe Talk

Does anyone have the recipe for canning hot banana peppers with weiners in a ketchup/oil based sauce? I lost my grandmothers recipe and can't remember exactly how. Much appreciation if anyone can help.

Pickled Wieners (Hot Dogs)


Ingredients :

4 x (1 lb.) pkg. wieners into bite-sized pieces

2 lrg onions, thinly sliced

3/4 cup sugar

2 tbl salt

4 tsp cumin

4 1/2 oz pepper sauce

4 cup white vinegar

1 tsp pickling spices

1 1/2 tsp whole black pepper

Combine slice onion with wieners. Mix rest of ingredients and bring to a boil.

Boil 3 minutes. Put onions and wieners in a jar and pour sauce over them. Cover tightly.

Refrigerate several days before serving.

Sausage has to be fully cooked, or smoked.
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HOT PEPPER SAUCE

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1 pt. vinegar (apple cider)

1 pt. sugar

1 pt. ketchup

1/2 pt. oil

hot peppers, diced and

uncooked

sweet peppers

onions

Boil until thick, vinegar, sugar, ketchup and oil. Add

the diced hot and sweet peppers and onions. Let boil until

thickened and can in pint jars immediately.

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PEPPER SAUCE

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1 doz. peppers

2 large cabbage

1/2 c. salt

Chop fine, drain overnight.

1/4 lb. white mustard seed

Boil together:

1/2 gal. vinegar

1/4 lb. dry mustard

1/2 lb. sugar

flour to thicken slightly
Pour over cabbage while hot, let cool and put in jars.

BARNEY'S PICKLED WIENERS

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4 (1 lb.) pkg. wieners, cooked

2 large onions, thinly sliced

1 1/4 tsp. freshly ground
pepper

4 1/2 oz. bottled pepper sauce

1 tsp. pickling spices

3/4 c. sugar

2 Tbsp. salt

1/4 c. ground cumin

4 c. white vinegar

Slice each wiener into 3 pieces. Combine with onions
and set aside. Combine remaining ingredients in a pan. Bring
this mixture to a boil, boil 3 minutes. Pour over the wieners
and onions. Put in jar and cover tightly. Refrigerate for
several days before you serve them to let spices and pickling
syrup. This makes a nice big batch and will keep for several
months in the refrigerator.

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PICKLED WIENERS

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12 oz. jar hot peppers, or hot banana peppers (use
liquid)

3 medium sliced onions

1 c. vinegar

1/2 c. water

2 lb. wieners

Combine hot peppers, sliced onions, vinegar and water
and bring to a boil for 3 minutes. In another pan, bring
wieners just to a boil; drain. Put in large glass container
(no plastic) and cover with the hot pepper mix. Refrigerate
after cool. Let stand for 24 hours. Be sure to keep covered.

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PICKLED WIENERS

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5 lb. wieners, cut in chunks

1 jar yellow peppers

2 onions, slice in rings

2 tsp. salt

3/4 c. sugar

1 tsp. black pepper

1 qt. white vinegar

Put wieners, pepper and onion into gallon jar. Heat to
boiling: salt, sugar, pepper and vinegar. Pour over wieners,
onions and peppers. Will keep on counter several weeks.

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PEPPER SAUCE

Pick red and green peppers, wash, cut off stems and dry
good. Pour red or white vinegar (hot) over peppers. If you
want hot pepper sauce, take 1 teaspoon of olive oil and put
over peppers before you seal bottle.

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HOT PEPPER SAUCE

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1 bushel peppers (sweet)(grind or chop) to medium coarse)

1/2 gal. hot peppers (grind or chop) to medium coarse)

2 gal. ripe tomatoes (chopped coarsley)

1 qt. cooking oil

2 c. vinegar

2 c. white sugar

Peel and cut tomatoes. Cook until about boiled down to

half the amount you began with. Add cooking oil, vinegar, salt

and sugar. Bring to a boil and add this sauce to prepared

peppers; cut hot peppers in half

leaving the seeds in them) grind coarsley. Cook pepper sauce until thick and

peppers are well done. Place in pints or quart jars. Seal

tight.

WICKED WEINERS

4 lbs. weiners

1 lg. bottle catsup

2 gals. hot peppers

1 pt. apple cider vinegar

1 pt. Crisco oil

3 c. sugar

2 cloves garlic, minced

Remove seeds from peppers. Cut in pieces or strips. Small peppers need not be cut. Mix catsup, oil, sugar, garlic together and bring to a boil. Add peppers and weiners and boil for 10 minutes. Pack in jars and process for 10 to 15 minutes in hot water bath