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Hot Pickled Peppers
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    Hot Pickled Peppers

  • C4 qt Peppers; long red, green, or yellow. Hungarian, Banana or other varieties
  • 1 ga Water
  • 1 1/2 c Salt
  • 2 1/2 qt Vinegar
  • 2 c Water
  • 1/4 c Sugar
  • 2 tb Prepared horseradish
  • 2 Cloves garlic; peeled and stuck on wooden picks

    Select fresh, tender, evenly sized peppers, wash well. Wearing rubber gloves, cut two small slits in each pepper.

    In large mixing bowl, dissolve the salt in the 1 gallon of water. Add peppers and let stand in a cool place 12 to 18 hours.

    Drain, rinse, and drain again. Organize remaining ingredients, the equipment, and work space.

    In a large preserving kettle, combine all remaining ingredients. Heat to boiling, then reduce heat, and simmer 15 minutes. Remove garlic.

    Pack peppers into hot jars to within 1/4 inch of the tops.

    Heat simmering liquid to boiling and our over peppers to within 1/4 inch of tops of jars. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional boiling liquid, if necessary, to within 1/4 inch of tops of jars.

    Wipe tops and threads of jars with a damp clean cloth.

    Put on lids and screw bands as manufacturer directs.

    Process in boiling water bath 10 minutes. follow basic steps for boiling water bath canning.

    From: Vegetable Gardening Encyclopedia
    Posted By: Dorothy Flatman
    Post Date: 1995

    *BACK TO CANNING*







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