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Pickled Sweet Peppers


Course : Pickles
Serves: 8
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Ingredients:


4 quarts sweet peppers -- red, green or yellow

1 1/2 cups pickling salt

2 cloves garlic

2 tablespoons prepared horseradish

10 cups cider vinegar

2 cups water

1/4 cup sugar
 

Preparation / Directions:


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.

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  (3 3/4 Stars!)
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