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