Pickled peppers #2

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, .

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