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| recipe title: |
PICKLED HOT PEPPERS (WWRJ17A) |
| category: |
Condiments |
| keywords: |
Vegetables, Mexican, Tex-mex |
| servings: |
16 servings |
| ingredients: |
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
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| directions: |
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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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