LOCATION: Recipes >> Preserving >> Pickled Peppers 04
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Pickled Peppers 04
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Pickled Sweet Peppers
4 quarts sweet peppers, red, green or yellow
1 1/2 cups pickling salt
2 cloves garlic
2 tablespoons prepared horseradish
10 cups cider vinegar
2 cups water
1/4 cup sugar
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 1/4 inch headspace. Pour
boiling hot pickling liquid over peppers, leaving 1/4 inch headspace.
Adjust caps. Process half-pints and pints 10 minutes in boiling-water
bath. Yields: about 8 pints.
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