Pickled hot peppers (wwrj17a)

16 servings

Ingredients

Quantity Ingredient
4 quarts Fresh hot peppers
2 tablespoons Prepared horseradish
2 Cloves garlic, whole
10 cups White vinegar
1½ cup Pickling salt
¼ cup Honey
4 quarts Plus 2 cups water

Directions

Cut two small slits in each pepper. You may want to wear gloves to prevent burning 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 2 cups water and all remaining ingredients excpet honey; simmer 15 minutes, then add honey. Remove garlic. Pack peppers into hot jars, leaving ¼-inch headspace. Pour boiling hot pickling liquid over peppers, leaving ¼-inch headspace.

Adjust caps. Process half-pints and pints 10 minutes in a boiling water bath. Yield: 16 half-pints or 8 pints. From: "Stocking Up", (c) 1977 Rodale Press, Inc.

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