pickled sweet peppers
- Categories
- Canning
- Yield
- 8 Pints
| Measure | Ingredient |
|---|---|
| 4 quarts | Sweet Peppers -- Red, green or yellow |
| 1½ cup | Pickling Salt |
| 2 | Cloves Garlic |
| 2 tablespoons | Prepared Horseradish |
| 10 cups | Cider Vinegar |
| 2 cups | Water |
| ¼ cup | Sugar |
Cut two small slits in each pepper. Wear rubber gloves for hot peppers to preven buring hands. Dissolve salt in 4 quarts water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Pack peppers into hot Ball jars, leaving ¼ inch headspace. Pour boiling hot pickling liquid over peppers, leaving ¼ inch headspace. Adjust caps. Process half-pints and pints 10 minutes in boiling-water bath. Yields: about 8 pints.
Similar recipes
- Canning mixed vegetables
- Canning tomatoes
- Fish
- Fish pickles
- Frozen pickles
- Pickle relish
- Pickled bell peppers
- Pickled eggplant
- Pickled jalapenos
- Pickled peppers #1
- Pickled peppers #2
- Pickled peppers 1
- Pickled scallions
- Quick dill pickles
- Quick sweet pickles
- Senfgurken pickles
- Spiced lemon pickles
- Sweet pickle chips
- Syrups
- Tomato pickles
Random recipe of the day
Follow us
