Pickled Bell Peppers

Name: Pickled Bell Peppers
Ingredients: 4 quarts bell peppers (long red, green or yellow); 1 1/2 cups salt; 2 tablespoons horseradish (prepared but not creamy); 2 garlic cloves; 10 cups vinegar (5%); 2 cups water; 1/4 cup sugar

7 ingredients

9 steps

Ingredients

4 quarts bell peppers (long red, green or yellow)
1 1/2 cups salt
2 tablespoons horseradish (prepared but not creamy)
2 garlic cloves
10 cups vinegar (5%)
2 cups water
1/4 cup sugar

Directions

1

Wash and drain peppers. Cut 2 small slits in each pepper. Dissolve salt in 1 gallon water. Pour over peppers and let stand 12 to 18 hours in refrigerator.
2

Drain peppers, and discard salt water. Rinse again and drain thoroughly.
3

Combine remaining ingredients; simmer 15 minutes. Remove garlic.
4

Pack peppers into sterilized hot jars, leaving 1/2-inch headspace.
5

Bring liquid to a boil. Fill jars to 1/2 inch from top with boiling liquid.
6

Remove air bubbles.
7

Wipe jar rims.
8

Adjust lids.
9

Process 10 minutes in a boiling water bath canner.