posted by SHARON 08-20-98 7:38 PM
Pickled Peppers
4 quarts long red, green or yellow peppers,
(Hungarian, Banana or other varieties)
1 1/2 cups salt
4 quarts water
1/4 cup sugar
2 tablespoons prepared horseradish
2 cloves garlic
10 cups vinegar
2 cups water
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-inch head space. Remove air bubbles. Adjust caps. Process half-pints and pints 10 minutes in boiling water bath.
Yield about 8 pints