Pickled Peppers
June 7, 2010 in Healthy Eating, Recipes, Snacks, Vegetarian
Ingredients
- 4 quarts long red, green, or yellow peppers
- 1 1/2 cups Mrs. Wages Canning and Pickling Salt
- 2 garlic cloves
- 2 tablespoons prepared horseradish
- 10 cups vinegar
- 2 cups water
- 1/4 cup sugar
Preparation
- 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.
Serves
Makes 8 pints
