Pickled Peppers

Name: Pickled Peppers
Ingredients: 3 quarts red peppers or 3 quarts green peppers or 3 quarts yellow peppers; 1 cup salt, dissolved in 3 quarts water; 3 cloves garlic; 2 teaspoons prepared horseradish; 8 cups white vinegar; 1 12 cups water; 3 teaspoons sugar

7 ingredients

8 steps

Ingredients

3 quarts red peppers or 3 quarts green peppers or 3 quarts yellow peppers
1 cup salt, dissolved in 3 quarts water
3 cloves garlic
2 teaspoons prepared horseradish
8 cups white vinegar
1 12 cups water
3 teaspoons sugar

Directions

1

Cut 2 slits in each pepper and place in a large ceramic or glass bowl.
2

Repeat.
3

Pour salt water over peppers and let stand for 18 hours.
4

drain, rinse and drain thoroughly.
5

Combine remaining ingredients in a large stainless or enamel pot and simmer for 15 minutes.
6

Remove garlic.
7

Pack peppers into clean, hot jars; pour hot vinegar mixture over peppers leaving 1/4 inch head space.
8

Seal and process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.