| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pickles |
1 |
Servings |
INGREDIENTS
| 4 |
qt |
Fresh hot peppers |
| 2 |
tb |
Prepared horseradish |
| 2 |
|
Cloves garlic; whole |
| 10 |
c |
White vinegar |
| 1 1/2 |
c |
Pickling salt |
| 1/4 |
c |
Honey |
| 4 |
qt |
Plus |
| 2 |
c |
Water |
INSTRUCTIONS
Date: Sun, 14 Apr 1996 20:51:33 -7
From: arlenes@holly.ColoState.EDU
From: "Stocking Up", (c) 1977 Rodale Press, Inc.
Cut two small slits in each pepper. You may want to wear gloves to prevent
burning hands. 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 2 cups water and all remaining ingredients excpet honey; simmer 15
minutes, then add honey. Remove garlic. Pack peppers into hot jars, leaving
1/4-inch headspace. Pour boiling hot pickling liquid over peppers, leaving
1/4-inch headspace. Adjust caps. Process half-pints and pints 10 minutes
in a boiling water bath. Yield: 16 half-pints or 8 pints.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #106
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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