Title: Pickled Hot Peppers (Wwrj17a)
Categories: Condiment Vegetable Mexican Tex
Yield: 16 Servings
| 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 |
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.