Pickled Sweet Peppers Recipe
Yield: 8 PintsRecipe by luhu.jp
Ingredients:
4 quart: Sweet Peppers, Red, green or yellow
1 1/2 cup: Pickling Salt,
2 Cloves: Garlic,
2 tbsp: Prepared Horseradish,
10 cup: Cider Vinegar,
2 cup: Water,
1/4 cup: Sugar,
Directions:
Cut two small slits in each pepper. Wear rubber gloves for hot
peppers to preven buring 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 remaining ingredients; simmer 15
minutes. Remove garlic. Pack peppers into hot Ball 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 boiling-water bath. Yields: about 8 pints.
Source from luhu.jp
peppers to preven buring 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 remaining ingredients; simmer 15
minutes. Remove garlic. Pack peppers into hot Ball 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 boiling-water bath. Yields: about 8 pints.
Source from luhu.jp
Tags
Canning