| 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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