Pickled hot peppers (wwrj17a)
Yield: 16 servings
Ingredients:
- 4 qt Fresh hot peppers
- 2 tb Prepared horseradish
- 2 Cloves garlic whole
- 10 c White vinegar
- 1 1/2 c Pickling salt
- 1/4 c Honey
- 4 qt Plus 2 cups water
Instructions:
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 1/4-inch headspace. Pour boiling hot pickling liquid over peppers leaving 1/4-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.
