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.
