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Pickled Peppers
(Yields 8 pints)

4 quarts long red, green or yellow peppers (Hungarian, Banana or other)
1½ cups salt
4 quarts water
¼ cup sugar
2 tablespoons prepared horseradish
2 cloves garlic
10 cups vinegar
2 cups water

Wear rubber gloves to prevent burning your hands. Cut two small slits in each pepper. Dissolve the salt in 4 quarts of water, then pour this over the peppers and let them stand for 12 to 18 hours in a cool, dry place. Drain the peppers and rinse them thoroughly.

Combine the sugar, horseradish, garlic, vinegar and 2 cups water in a large pot. Simmer for 15 minutes, then remove the garlic. Pack the peppers into hot jars, leaving ¼-inch head space. Pour hot liquid over the peppers, leaving ¼-inch head space, removing any air bubbles. Adjust the caps on the jars. Process half pints and pints for 10 minutes in a boiling water bath.

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