Pickled Sweet Peppers
- 4 quarts sweet peppers, red, green or yellow
- 1 1/2 cup pickling salt
- 2 cloves garlic
- 2 tablespoons prepared horseradish
- 10 cups cider vinegar
- 2 cups water
- 1/4 cup sugar
Cut two small slits in each pepper. Wear rubber gloves for hot peppers to preven buring 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 remaining ingredients; simmer 15 minutes. Remove garlic. Pack peppers into hot Ball 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 boiling-water bath. Yields: about 8 pints.
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