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Pickled Hot Peppers (wwrj17a)

This Pickled Hot Peppers (wwrj17a) recipe uses Fresh Hot Peppers, Prepared Horseradish, Garlic, White Vinegar, and Pickling Salt. Serves 16. Scale it up or down for the number of people at the table.

Illustrative photo

सामग्री

• 4 qt
• 2 tbsp
• 2 clove
• 10 cup
• 1 1/2 cup
• 1/4 cup
• 4 qt

विधि (झलक)

1. 1

   Cut two small slits in each pepper.

2. 2

   You may want to wear gloves to prevent burning hands.

3. 3

   Dissolve salt in 4 quarts water.

4. 4

   Pour over peppers and let stand 12 to 18 hours in a cool place.

5. 5

   Drain, rinse and drain thoroughly.

6. 6

   Combine 2 cups water and all remaining ingredients excpet honey; simmer 15 minutes, then add honey.

7. 7

   Remove garlic.

8. 8

   Pack peppers into hot jars, leaving 1/4-inch headspace.

9. 9

   Pour boiling hot pickling liquid over peppers, leaving 1/4-inch headspace.

10. 10

    Adjust caps.

11. 11

    Process half-pints and pints 10 minutes in a boiling water bath.

12. 12

    From: "Stocking Up", (c) 1977 Rodale Press, Inc.