Pickled peppers #2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | Long red; green or yellow peppers (Hungarian; Banana or other varieties |
| 1½ | cup | Salt |
| 4 | quarts | Water |
| ¼ | cup | Sugar |
| 2 | tablespoons | Prepared horseradish |
| 2 | Cloves garlic | |
| 10 | cups | Vinegar |
| 2 | cups | Water |
Directions
From: Soleiana Grimaldi <Soleiana@...> Date: Mon, 15 Jul 1996 11:40:42 -0700 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.
From: Ball Blue Book Shared By: Pat Stockett Digest eat-lf.v096.n097
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .