Pickled Peppers
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A home-kitchen version of pickled peppers, written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- 4 qt. long red, green or yellow peppers
- 1 1/2 c. pickling salt
- 2 garlic cloves
- 2 Tbsp. prepared horseradish
- 10 c. vinegar
- 2 c. water
- 1/4 c. sugar
Method
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 a cool place.
Drain; rinse again and drain thoroughly.
Combine remaining ingredients.
Simmer 15 minutes. Remove garlic.
Pack peppers into jars, leaving 1/2-inch headspace.
Bring liquid to a boil.
Fill jar to within 1/2-inch of top with boiling liquid.
Remove air bubbles.
Adjust lids. Process 10 minutes in a boiling water bath.
Yields 8 pints.
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