Pickled peppers

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

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