Title: Pickled Sweet Peppers
Categories: Canning
Yield: 8 Pints
| 4 | qt | Sweet Peppers -- Red, green or yellow |
| 1 1/2 | c | Pickling Salt |
| 2 | | Cloves Garlic |
| 2 | tb | Prepared Horseradish |
| 10 | c | Cider Vinegar |
| 2 | c | Water |
| 1/4 | c | Sugar |
Cut two small slits in each pepper. Wear rubber gloves for hot peppers to
preven buring 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.