Pickled Hot Peppers (Wwrj17a) Recipe
Servings: 12
Ingredients
- 4 quart Fresh warm peppers
- 2 Tbsp. Prepared horseradish
- 2 x Cloves garlic whole
- 10 c. White vinegar
- 1 1/2 c. Pickling salt
- 1/4 c. Honey
- 4 quart Plus 2 c. water
Directions
- Cut two small slits in each pepper. You may want to wear gloves to prevent burning hands. Dissolve salt in 4 qts water. Pour over peppers and let stand 12 to 18 hrs in a cold place. Drain, rinse and drain thoroughly.
- Combine 2 c. water and all other ingredients excpet honey; simmer 15 min, then add in honey. Remove garlic. Pack peppers into warm jars, leaving 1/4-inch headspace. Pour boiling warm pickling liquid over peppers, leaving 1/4-inch headspace.
- Adjust caps. Process half-pints and pints 10 min in a boiling water bath.
- Yield: 16 half-pints or possibly 8 pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 735g | |
| Recipe makes 12 servings | |
| Calories 98 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.3g | 0% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14183mg | 591% |
| Potassium 446mg | 13% |
| Total Carbs 15.66g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 10.71g | 7% |
| Protein 1.48g | 2% |
