Pickled Hot Peppers (wwrj17a) Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
4 quart: Fresh hot peppers,
2 tbsp: Prepared horseradish,
2 Cloves: garlic, whole
10 cup: White vinegar,
1 1/2 cup: Pickling salt,
1/4 cup: Honey,
4 quart: Plus 2 cups water,
Directions:
Cut two small slits in each pepper. You may want to wear gloves to
prevent burning hands. 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 2 cups water and all remaining
ingredients excpet honey; simmer 15 minutes, then add honey. Remove
garlic. Pack peppers into hot jars, leaving 1/4-inch headspace. Pour
boiling hot pickling liquid over peppers, leaving 1/4-inch headspace.
Adjust caps. Process half-pints and pints 10 minutes in a boiling
water bath. Yield: 16 half-pints or 8 pints. From: "Stocking Up", (c)
1977 Rodale Press, Inc.
Source from luhu.jp
prevent burning hands. 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 2 cups water and all remaining
ingredients excpet honey; simmer 15 minutes, then add honey. Remove
garlic. Pack peppers into hot jars, leaving 1/4-inch headspace. Pour
boiling hot pickling liquid over peppers, leaving 1/4-inch headspace.
Adjust caps. Process half-pints and pints 10 minutes in a boiling
water bath. Yield: 16 half-pints or 8 pints. From: "Stocking Up", (c)
1977 Rodale Press, Inc.
Source from luhu.jp