I just made these for the second time and both times they are outstanding! This is a very variable recipe. This time I used a combination of red wine vinegar and white balsamic vinegar and reduced the sugar by half. I used sweet red, yellow and orange bell peppers minced finely, and I used diced red onions--the colors are so pretty in the jars. For seasoning I added to the boiling vinegars, sugar, peppers and onion: Herbs de Provence, garlic slivers, ginger puree, whole cloves and peppercorns. The aroma was very zingy and the flavor yum as can be. Thanks for a great recipe!
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