Preparation:
Cut two small slits in each pepper. Wear rubber gloves for hot peppers 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 remaining ingredients; simmer 15 minutes.
Remove garlic. Pack peppers into hot Ball 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 boiling-water bath.
Yields: about 8 pints. |
