PICKLED PEPPERS
Author: 
Serves: Makes 8 pints.
 
Ingredients
  • 4 qt. long red, green or yellow peppers
  • 1½ cup salt
  • 2 cloves garlic
  • 2 Tbsp. prepared horseradish
  • 10 cups vinegar
  • 2 cups water
  • ¼ cup sugar
Instructions
  1. Cut two small slits in each pepper.Wear rubber gloves to prevent burning hands.
  2. Dissolve salt in 4 qt. water.
  3. Pour over peppers and let stand 12 to 18 hours in a cool place.
  4. Drain, rinse and drain thoroughly.
  5. Combine remaining ingredients; simmer 15 min
  6. Remove garlic.
  7. Pack peppers into hot canning jars leaving ¼" head space.
  8. Pour boiling pickling liquid over peppers leaving ¼" head space.
  9. Adjust caps; process half pints and pints 10 minutes in hot water bath.
Recipe by A Vintage Kitchen at https://www.avintagekitchen.com/?p=938