hot pickled peppers

Categories
Can/preserv
Yield
8 servings
MeasureIngredient
4 quarts Peppers; long red, green, or yellow. Hungarian, Banana or other varieties
1 gallon Water
1½ cup Salt
2½ quart Vinegar
2 cups Water
¼ cup Sugar
2 tablespoons Prepared horseradish
2 eaches Cloves garlic; peeled and stuck on wooden picks

Wear rubber gloves to protect your hands as you prepare the peppers, they can burn your skin! And, never touch your face, or especially your eyes, while you are working with hot peppers. You will need a large mixing bowl in addition to the basic equipment. This recipe makes about 8 pints.

1. Select fresh, tender, evenly sized peppers, wash well. Wearing rubber gloves, cut two small slits in each pepper.

2. In large mixing bowl, dissolve the salt in the 1 gallon of water.

Add peppers and let stand in a cool place 12 to 18 hours.

3. Drain, rinse, and drain again. Organize remaining ingredients, the equipment, and work space.

4. In a large preserving kettle, combine all remaining ingredients.

Heat to boiling, then reduce heat, and simmer 15 minutes. Remove garlic.

5.Pack peppers into hot jars to within ¼ inch of the tops.

6. Heat simmering liquid to boiling and our over peppers to within ¼ inch of tops of jars. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional boiling liquid, if necessary, to within ¼ inch of tops of jars.

7. Wipe tops and threads of jars with a damp clean cloth.

8. Put on lids and screw bands as manufacturer directs.

9. Process in boiling water bath 10 minutes. follow basic steps for boiling water bath canning, 10 through 18.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-11-95

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