Ingredients
- 4 quarts. warm or possibly sweet banana peppers
- 1 1/2 c. salt
- 1/4 c. sugar
- 2 cloves garlic
- 2 tbsp. prepared horseradish
- 10 c. vinegar
- 2 c. water
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Pickled Peppers
Servings: 2
Directions
- Cut two small slits in each pepper. Dissolve salt in 4 qts of water. Pour over peppers and let stand 12 to 18 hrs in a cold place. Drain, rinse, and drain thoroughly. Combine remaining ingredients; simmer 15 min. Remove garlic. Pack peppers into warm jars. You may slice into rings, if you like. Leave 1/4 inch head space. Pour boiling warm pickling liquid over peppers. Adjust caps. Process pints 10 min in boiling water bath. Makes about 8 pints.
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