Pickled Peppers Recipe

Pickled Peppers Ingredients:
4 qt	Long red, green or
	-yellow peppers (Hungarian,
	-Banana or other varieties
1 1/2 c	Salt
4 qt	Water
1/4 c	Sugar
2 tb	Prepared horseradish
2	Cloves garlic
10 c	Vinegar
2 c	Water

Pickled Peppers Instructions:

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 1/4" (6mm) head space.
Remove air bubbles.
Adjust caps.
Process half-pints and pints 10 minutes in boiling water bath.
Yield: about 8 pints.

Print this recipe