Hot Pickled Peppers

* Exported from MasterCook *

HOT PICKLED PEPPERS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 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 ea Cloves garlic -- peeled and
-stuck on wooden picks

Wear rubber gloves to protect your hands as you
prepare the peppers, they can burn your skin! And,
never touch your face, or especially your eyes, while
you are working with hot peppers. You will need a
large mixing bowl in addition to the basic equipment.
This recipe makes about 8 pints.

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

2. 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.

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

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

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

6. 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.

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

8. Put on lids and screw bands as manufacturer directs.

9. Process in boiling water bath 10 minutes. follow
basic steps for boiling water bath canning, 10 through
18.

Source: Vegetable Gardening Encyclopedia Typos by
Dorothy Flatman 1995 From: Dorothy Flatman
Date: 10-11-95



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