Yield: 1 Servings
| Measure | 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 \N | Cloves garlic |
| 10 cups | Vinegar |
| 2 cups | Water |
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, .