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    PrimaRecipes --> Condiments

    recipe title: PICKLED HOT PEPPERS (WWRJ17A)
    category: Condiments
    keywords: Vegetables, Mexican, Tex-mex
    servings: 16 servings
          4 qt Fresh hot peppers
          2 tb Prepared horseradish
          2    Cloves garlic, whole
         10 c  White vinegar
      1 1/2 c  Pickling salt
        1/4 c  Honey
          4 qt Plus 2 cups water
    Cut two small slits in each pepper. You may want to wear gloves to prevent burning hands. Dissolve salt in 4 quarts water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain, rinse and drain thoroughly. Combine 2 cups water and all remaining ingredients excpet honey; simmer 15 minutes, then add honey. Remove garlic. Pack peppers into hot jars, leaving 1/4-inch headspace. Pour boiling hot pickling liquid over peppers, leaving 1/4-inch headspace. Adjust caps. Process half-pints and pints 10 minutes in a boiling water bath. Yield: 16 half-pints or 8 pints. From: "Stocking Up", (c) 1977 Rodale Press, Inc.

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