Preparation:
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. |
