Yield: 1 Servings
|2 tablespoons||Prepared horseradish|
|2 \N||Cloves garlic|
Cut 2 slits in each pepper. Dissolve salt in the 4 qt water, pour over peppers and let stand 12-18 hours. Drain, rinse, and drain thoroughly.
Combine remaining ingredients, simmer 15 minutes. Remove garlic. Pack peppers into hot jars, leave ¼ inch headspace. Heat pickling liquid to boiling. Pour, while boiling hot, over peppers in each jar, keeping to the ¼ inch headspace with liquid, also. Adjust caps, process for 10 minutes in boiling water bath. (pints and ½ pints) Yield is about 8 pints.
Note: The liquid from the jars after the peppers are gone makes an EXCELLENT marinade for 'Texas Feta Cheese' (see recipe). Very spicy, but good home made cheese.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .