Photo credit Pixabay.com
Ingredients
- 4 qt. long red, green or yellow peppers
- 1½ cup salt
- 2 cloves garlic
- 2 Tbsp. prepared horseradish
- 10 cups vinegar
- 2 cups water
- ¼ cup sugar
Instructions
- Cut two small slits in each pepper.Wear rubber gloves to prevent burning hands.
- Dissolve salt in 4 qt. 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 min
- Remove garlic.
- Pack peppers into hot canning jars leaving ¼" head space.
- Pour boiling pickling liquid over peppers leaving ¼" head space.
- Adjust caps; process half pints and pints 10 minutes in hot water bath.
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