Yield: 8 servings
|4 quarts||(3800 mL) long red, green or yellow peppers (Hungarian, Banana or|
|1½ cup||(360 mL) salt|
|4 quarts||(3800 mL) water|
|¼ cup||(60 mL) sugar|
|2 tablespoons||(30 mL) prepared horseradish|
|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