Title: Pickled Peppers
Categories: Pickle
Yield: 6 Servings

4	qt	Long red, green or yellow peppers (Hungarian, Banana or othe
1 1/2	c	Salt
4	qt	Water
1/4	c	Sugar
2	tb	Prepared horseradish
2		Cloves garlic
10	c	Vinegar
2	c	Water

Wear rubber gloves to prevent burning hands. Cut two small slits in each pepper. 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 jars, leaving 1/4" (6mm) head space. Remove air bubbles. Adjust caps. Process half-pints and pints 10 minutes in boiling water bath. Yield: about 8 pints.

From: Ball Blue Book Shared By: Pat Stockett

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