| 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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