Pickled Peppers

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

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