Minimum sq. ft. for sunroom must be met to qualify. Offer not valid on prior sale or combined with other offers. Financing subject to qualifying credit approval.
Receive Free Motor with Shade Products
PORCH ENCLOSURES
3 SEASON PATIO ROOMS
SCREENED ROOMS
4 SEASON SUNROOMS
5499 William Flynn Hwy Gibsonia, PA 15044 STACKABLE SUNROOMS
RETRACTABLE AWNINGS
SOLAR SHADES
DECKS & RAILINGS
www.BetterLivingPatiosPGH.com
HIC# PA020090
OVERNIGHT PICKLED PEPPERS
1lb Peppers (hot, sweet or both) ¼ cup cilantro or any herb and seasoning you desire 2 tablespoons mustard seeds 2 whole garlic cloves, sliced thin ¼ teaspoon red pepper flakes, optional
1 cups water 1 cup vinegar 1 tablespoon salt 1 tablespoon sugar Prep the peppers: Wash peppers and slice into ¼” thick slices, if desired. Prepare the pickling jar: Add cut peppers to a tall jar and add cilantro or other desired herbs, mustard seeds, garlic, and red pepper flakes. Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the peppers. Close the lid on the jar tightly. Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the peppers pickle for at least 24 hours before serving. Quick pickled peppers are good up to 2-3 months in the refrigerator.
22
Made with FlippingBook. PDF to flipbook with ease