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.