Pickled Peppers
GreekVegetarianAdvanced720 minBy Northstar
Ingredients
Servings
4
- 4 quart peppers (Hungarian, banana or others)
- 0 cup canning salt
- 4 quart water
- 0.3 cup granulated sugar
- 2 tbsp prepared horseradish
- 2 clove garlic
- 10 cup vinegar
- 2 cup water
Instructions
- 1
Cut 2 small slits in each pepper.
- 2
Dissolve salt in 4 quarts water.
- 3
Pour over peppers; let stand 12 to 18 hours in a cool place.
- 4
Drain again with fresh water.
- 5
Combine remaining ingredients.
- 6
Simmer for 15 minutes.
- 7
Remove garlic.
- 8
Pack peppers in hot jars, leaving 1/4-inch head space.
- 9
Bring pickling liquid to a boil.
- 10
Pour hot liquid over peppers; leaving 1/4-inch head space.
- 11
Remove air bubbles from jar.
- 12
Adjust peppers in jar.
- 13
Process 1/2 pints or pints for 10 minutes in a boiling water bath.
Tags
greekjoy-of-canning