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    • Pickled Jalapenos #2

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    Pickles 1 Servings

    INGREDIENTS

    4 qt Peppers
    1 1/2 c Salt
    4 qt Water
    1/4 c Sugar
    2 tb Prepared horseradish
    2 Cloves garlic
    10 c Vinegar
    2 c Water

    INSTRUCTIONS

    Cut 2 slits in each pepper. Dissolve salt in the 4 qt water, pour over
peppers and let stand 12-18 hours. Drain, rinse, and drain thoroughly.
Combine remaining ingredients, simmer 15 minutes. Remove garlic. Pack
peppers into hot jars, leave 1/4 inch headspace. Heat pickling liquid to
boiling. Pour, while boiling hot, over peppers in each jar, keeping to the
1/4 inch headspace with liquid, also. Adjust caps, process for 10 minutes
in boiling water bath. (pints and 1/2 pints) Yield is about 8 pints.
Note: The liquid from the jars after the peppers are gone makes an
EXCELLENT marinade for 'Texas Feta Cheese' (see recipe). Very spicy, but
good home made cheese.
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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