Name: Pickled Peppers #2
Ingredients: 4 qt Long red; green or yellow peppers (Hungarian; Banana or other varieties; 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

CATEGORY	CUISINE	TAG	YIELD
	Hungarian	Pickles	1	Servings

INGREDIENTS

4	qt	Long red; green or yellow peppers (Hungarian; Banana or other varieties
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

From: Soleiana Grimaldi <Soleiana@ix.netcom.com>
Date: Mon, 15 Jul 1996 11:40:42 -0700
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" (6mm) head space. Remove air bubbles. Adjust
caps. Process half-pints and pints 10 minutes in boiling water bath. Yield:
about 8 pints.
From: Ball Blue Book Shared By: Pat Stockett
Digest eat-lf.v096.n097
From the EAT-LF recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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