it was a misspell. Aconcagua is correct. so I found the correct seeds and spelling. http://www.google.com/search?hl=en&q=Aconcagua+seed well I assume this is correct because I get hits on google with this spelling and not the other spelling.

Here is the recipe from Rita Heikenfeld and you can google the recipe and video on the web. I don't have a canning machine and it was very user friendly:) You don't have to chill them unless you want to but they came out fabulous. Here it is: Pickled peppers I donÂt have to tell you that these are the best and easiest pickled peppers you'll ever eat. And if you grow peppers, you know how abundant they are this time of year. Now I usually don't add 2 cups sugar; I'll start out with half a cup, taste the brine, and go from there. If you have extremely hot peppers, though, the 2 cups of sugar is not too much. My sister, Christine, makes a version of these pickles and uses no sugar at all. Sterilizing Jars: Wash jars and lids, then place in big pan, covered with water. Bring to a boil and boil 15 minutes. Keep in hot water until you're ready to fill them. Meanwhile, make brine and prepare peppers: Brine: 6 cups clear vinegar, 5% acidity 2 cups water 1/2 to 2 cups sugar (see note above)* Place brine ingredients in non-reactive pan (that means either stainless, enameled or anodized aluminum, not the old fashioned aluminum pans). Bring to a boil. To Prepare Peppers: Wash. Leave whole with a slit down the center, or cut into slices as desired. I like to remove seeds if I slice them, but this is optional. Remember the membrane that the seeds are attached to is the hottest part of the pepper, and the seeds are the second hottest part. Place peppers in sterilized, hot jars, packing tightly. Pour boiling brine over, covering peppers. Add seasonings, such as garlic, bay leaf, slices of sweet bell, herbs, etc. as desired, or leave plain. Seal and let cool away from drafts. Store away from heat and light. No need to process these as the vinegar, if you use 5%, keeps bacteria out. That's all there is to this wonderful pickled pepper recipe. Making your own is so easy and much more crisp and tasty than the store-bought variety. Chill in refrigerator before serving Dusty

Nancyinnc, my grandmother used to grind big pieces of bologna, the ones cut from a roll, and grind it, then mix it with pickles and mayo for sandwich spread. The bread or crackers were run through after the bologna to "clean" the meat grinder! Cassandra, we used to have a hot dog chain here called "Weiner King". (grin) Yeah, really. I liked their "special", which had chili, cheese, onions, mustard, coleslaw, bun was buttered and grilled and the dog was 1/4 pound. We also had a "Dog and Suds", which was a root beer stand, and now Burger King sells hot dogs here too. A&W here is still a drive in where they bring the tray to your car and set it on the window, and they have the best chili dogs, although the place across the street which used to be a Dairy Queen and now is independent, gives them a run for their money. The Sam's Club here serves Nathan's Famous and Elery and I stopped in Ohio on a trip just to have a dog at Tony Packo's because he was a fan of "Klinger" on "MASH". We also have a lot of small independent hot dog places, from "Coney" dogs to Greek style chili dogs. Annie

Winners for games: BINGO was Suzanne Old songs was Ruth.............. some super good choices and I enjoyed trying to hum almost all of the tunes I am enjoying the summer simple recipes and have a definite favorite. Today is the last day to vote if you have a favorite too. Heidi, sounds like a super fun package No bonus points to Ruth for sticking to "three" but I bet the extra surprises were "Worth IT" I have been growing Black Pearl Peppers as ornamentals for a couple years. Never tasted them but a man was selling plants at the farmers market and he says they are "Super Hot". If you try them, let us know