Pickled Peppers (Hot) Recipe
Servings: 2
Ingredients
- 4 quart. long red, green or possibly yellow peppers
- 1 1/2 c. salt
- 4 quart. water
- 1/4 c. sugar
- 2 tbsp. horseradish
- 2 cloves garlic
- 10 c. vinegar
- 2 c. water
Directions
- Wear rubber gloves to prevent burning hands. Cut 2 small slits in each pepper. Dissolve salt in 4 qts water. Pour over peppers and let stand 12-18 hrs in cold place. Drain, rinse and drain thoroughly.
- Combine remaining ingredients in pan. Simmer 15 min. Remove garlic. Pack peppers into warm jars, leaving 1/4 inch head room. Heat pickling liquid to boiling. Pour boiling warm over peppers leaving 1/4 inch head space. Adjust caps. Process 1/2 pints and pints 10 min in boiling water bath. Yield about 8 pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3593g | |
| Recipe makes 2 servings | |
| Calories 360 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 85073mg | 3545% |
| Potassium 941mg | 27% |
| Total Carbs 38.71g | 10% |
| Dietary Fiber 0.5g | 2% |
| Sugars 31.0g | 21% |
| Protein 0.34g | 1% |
