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Pickled Peppers

Ingredients
  • 4 qts long red, green, or yellow peppers
  • 1 1/2 cups salt
  • 4 quarts water
  • 1/4 cup sugar
  • 2 tbls prepared horseradish
  • 2 cloves garlic
  • 10 cups vinegar
  • 2 cups water
Instructions

Wear rubber gloves to prevent burning hands. Cut 2 small slits in each pepper. Dissolve salt in 4 qts water. Pour over peppers and let stand 12-18 hours in a cool place. Drain; rinse and drain thoroughly. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Pack peppers in hot jars, leaving 1/4 inch head space. Heat brine to boiling. Pour hot over peppers, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 1/2 pints and pints 10 minutes in boiling water bath. Yield: about 8 pints. Note: They're really not kidding about those gloves. To be extra safe, wash your hands afterwards, too.

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