Hot Pickled Peppers

Name: Hot Pickled Peppers
Ingredients: 4 quarts banana peppers long red, green, or yellow , hungarian, banana or other varieties; 1 gallon water; 1 1/2 cups salt; 2 1/2 quarts vinegar; 2 cups water; 1/4 cup sugar; 2 tablespoons horseradish prepared; 2 Cloves garlic peeled, and stuck on wooden picks

8 ingredients

14 steps

Ingredients

4 quarts banana peppers long red, green, or yellow , hungarian, banana or other varieties
1 gallon water
1 1/2 cups salt
2 1/2 quarts vinegar
2 cups water
1/4 cup sugar
2 tablespoons horseradish prepared
2 Cloves garlic peeled, and stuck on wooden picks

Directions

1

Select fresh, tender, evenly sized peppers, wash well.
2

Wearing rubber gloves, cut two small slits in each pepper.
3

In large mixing bowl, dissolve the salt in the 1 gallon of water.
4

Add peppers and let stand in a cool place 12 to 18 hours.
5

Drain, rinse, and drain again.
6

Organize remaining ingredients, the equipment, and work space.
7

In a large preserving kettle, combine all remaining ingredients.
8

Heat to boiling, then reduce heat, and simmer 15 minutes.
9

Pack peppers into hot jars to within 1/4 inch of the tops.
10

Heat simmering liquid to boiling and our over peppers to within 1/4 inch of tops of jars.
11

Wipe tops and threads of jars with a damp clean cloth.
12

Put on lids and screw bands as manufacturer directs.
13

Process in boiling water bath 10 minutes.
14

follow basic steps for boiling water bath canning.