Pickled peppers

Pickled peppers

Ingredients/Components

• long red, green or yellow peppers - 4 qt
• pickling salt
• garlic cloves - 2 item
• prepared horseradish - 2 Tbsp
• vinegar - 10 c
• water - 2 c
• sugar - 1/4 c

How to make pickled peppers:

Wash and drain peppers. Cut 2 small slits in each pepper. Dissolve salt in 1 gallon water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain; rinse again and drain thoroughly. Combine remaining ingredients. Simmer 15 minutes. Remove garlic. Pack peppers into jars, leaving 1/2-inch headspace. Bring liquid to a boil. Fill jar to within 1/2-inch of top with boiling liquid. Remove air bubbles. Adjust lids. Process 10 minutes in a boiling water bath. Yields 8 pints.

Recipe categories: American, Vegetables, Peppers.