Pickled sweet peppers
8 Pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | Sweet Peppers -- Red, green or yellow |
| 1½ | cup | Pickling Salt |
| 2 | Cloves Garlic | |
| 2 | tablespoons | Prepared Horseradish |
| 10 | cups | Cider Vinegar |
| 2 | cups | Water |
| ¼ | cup | Sugar |
Directions
Cut two small slits in each pepper. Wear rubber gloves for hot peppers to preven buring hands. 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 Ball jars, leaving ¼ inch headspace. Pour boiling hot pickling liquid over peppers, leaving ¼ inch headspace. Adjust caps. Process half-pints and pints 10 minutes in boiling-water bath. Yields: about 8 pints.