Pickled peppers
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | (3800 mL) long red, green or yellow peppers (Hungarian, Banana or |
| Other varieties | ||
| 1½ | cup | (360 mL) salt |
| 4 | quarts | (3800 mL) water |
| ¼ | cup | (60 mL) sugar |
| 2 | tablespoons | (30 mL) prepared horseradish |
| 2 | Cloves garlic | |
| 10 | cups | (2400 mL) vinegar |
| 2 | cups | (480 mL) water |
Directions
Wear rubber gloves to prevent burning hands. Cut two small slits in each pepper. 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 jars, leaving ¼" (6mm) head space.
Remove air bubbles. Adjust caps. Process half-pints and pints 10 minutes in boiling water bath. Yield: about 8 pints. (3840 mL).
From: Ball Blue Book Shared By: Pat Stockett