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Prep Time: 1080 Minutes Cook Time: 25 Minutes |
Ready In: 1105 Minutes Servings: 4 |
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Pickled Peppers Works for Hungarian, Banana, Other Varieties. I found this on the Clemson Extension site. The little bit of sugar I think will be a good thing. I trust the formula even with the shorted processing time. Ingredients:
4 quarts bell peppers (long red, green or yellow) |
1 1/2 cups salt |
2 tablespoons horseradish (prepared but not creamy) |
2 garlic cloves |
10 cups vinegar (5%) |
2 cups water |
1/4 cup sugar |
Directions:
1. 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 refrigerator.
2. Drain peppers, and discard salt water. Rinse again and drain thoroughly.
3. Combine remaining ingredients; simmer 15 minutes. Remove garlic.
4. Pack peppers into sterilized hot jars, leaving 1/2-inch headspace.
5. Bring liquid to a boil. Fill jars to 1/2 inch from top with boiling liquid.
6. Remove air bubbles.
7. Wipe jar rims.
8. Adjust lids.
9. Process 10 minutes in a boiling water bath canner.
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