Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 4 quarts | (3800 mL) long red, green or yellow peppers (Hungarian, Banana or |
| \N \N | Other varieties |
| 1½ cup | (360 mL) salt |
| 4 quarts | (3800 mL) water |
| ¼ cup | (60 mL) sugar |
| 2 tablespoons | (30 mL) prepared horseradish |
| 2 \N | Cloves garlic |
| 10 cups | (2400 mL) vinegar |
| 2 cups | (480 mL) water |
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