---------- Recipe via Meal-Master (tm) v8.02

     Title: PICKLED HOT PEPPERS (WWRJ17A)
Categories: Condiments, Vegetables, Mexican, Tex-mex
     Yield: 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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