Name: Pickled Sweet Peppers
Ingredients: 4 qt Sweet Peppers -- Red, green or yellow; 1 1/2 c Pickling Salt; 2 Cloves Garlic; 2 tb Prepared Horseradish; 10 c Cider Vinegar; 2 c Water; 1/4 c Sugar

CATEGORY	CUISINE	TAG	YIELD
		Canning	8	Pints

INGREDIENTS

4	qt	Sweet Peppers — Red, green or yellow
1 1/2	c	Pickling Salt
2		Cloves Garlic
2	tb	Prepared Horseradish
10	c	Cider Vinegar
2	c	Water
1/4	c	Sugar

INSTRUCTIONS

Cut two small slits in each pepper. Wear rubber gloves for hot peppers to
preven buring 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 remaining ingredients; simmer 15 minutes. Remove
garlic. Pack peppers into hot Ball 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 boiling-water bath.
Yields: about 8 pints.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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