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LOCATION: Recipes >> Preserving >> Pickled Peppers 01

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PICKLED PEPPERS

4 qts long red, green, or yellow peppers
1 1/2 cups salt
4 qts water
1/4 cup sugar
2 tbls prepared horseradish
2 cloves garlic
10 cups vinegar
2 cups water

Wear rubber gloves to prevent burning hands. Cut 2 small slits in
each pepper. Dissolve salt in 4 qts water. Pour over peppers and
let stand 12-18 hours in a cool place. Drain; rinse and drain
thoroughly. Combine remaining ingredients; simmer 15 minutes.
Remove garlic. Pack peppers in hot jars, leaving 1/4 inch head
space. Heat brine to boiling. Pour hot over peppers, leaving 1/4
inch head space. Remove air bubbles. Adjust caps. Process 1/2 pints
and pints 10 minutes in boiling water bath. Yield: about 8 pints.

Note: They're really not kidding about those gloves. To be extra
safe, wash your hands afterwards, too.

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