*  Exported from  MasterCook  *

                          HOT PICKLED PEPPERS

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    :
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4       qt           Peppers -- long red, green, or
                       -yellow. Hungarian, Banana
                       -or other varieties
  1       ga           Water
  1 1/2   c            Salt
  2 1/2   qt           Vinegar
  2       c            Water
    1/4   c            Sugar
  2       tb           Prepared horseradish
  2       ea           Cloves garlic -- peeled and
                       -stuck on wooden picks

 Wear rubber gloves to protect your hands as you
 prepare the peppers, they can burn your skin! And,
 never touch your face, or especially your eyes, while
 you are working with hot peppers. You will need a
 large mixing bowl in addition to the basic equipment.
 This recipe makes about 8 pints.

 1. Select fresh, tender, evenly sized peppers, wash
 well. Wearing rubber gloves, cut two small slits in
 each pepper.

 2. In large mixing bowl, dissolve the salt in the 1
 gallon of water. Add peppers and let stand in a cool
 place 12 to 18 hours.

 3. Drain, rinse, and drain again. Organize remaining
 ingredients, the equipment, and work space.

 4. In a large preserving kettle, combine all remaining
 ingredients. Heat to boiling, then reduce heat, and
 simmer 15 minutes. Remove garlic.

 5.Pack peppers into hot jars to within 1/4 inch of the
 tops.

 6. Heat simmering liquid to boiling and our over
 peppers to within 1/4 inch of tops of jars. Run a
 slim, non metal tool down along the insides of jars to
 release any air bubbles. Add additional boiling
 liquid, if necessary, to within 1/4 inch of tops of
 jars.

 7. Wipe tops and threads of jars with a damp clean
 cloth.

 8. Put on lids and screw bands as manufacturer directs.

 9. Process in boiling water bath 10 minutes. follow
 basic steps for boiling water bath canning, 10 through
 18.

 Source: Vegetable Gardening Encyclopedia Typos by
 Dorothy Flatman 1995 From: Dorothy Flatman
                Date: 10-11-95



                  - - - - - - - - - - - - - - - - - -