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Prep Time: 10 Minutes Cook Time: 24 Minutes |
Ready In: 34 Minutes Servings: 4 |
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You can add jalapenos to this recipe to make it hotter. Ingredients:
4 quarts banana peppers |
1 1/2 cups pickling salt |
water |
4 teaspoons sugar |
2 teaspoons prepared horseradish |
2 cloves garlic |
10 cups white vinegar (5% acidity) |
Directions:
1. Wash peppers-cut two slits into each pepper and place in a large glass container.
2. Dissolve salt in 16 cups water and pour over peppers and then let stand 12-18 hours in a cool place.
3. Drain peppers, rinse and drain again.
4. In a large stainless or enamel pot combine 2 cups water with the vinegar, sugar, horseradish and garlic.
5. Bring to a boil.
6. Reduce heat and boil gently, uncovered for 15 minutes.
7. At this point every window in your house should be open.
8. Remove garlic cloves.
9. Pack peppers snugly into a hot jar to within 3/4 inch of top rim.
10. Add boiling vinegar mixture to cover peppers leaving 1/2 inch head space.
11. Seal and process 15 min in a boiling water bath.
12. Cool for 24 hours and check seals.
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