Pickled Banana Peppers

You can add jalapenos to this recipe to make it hotter.

• Ready In: 24 hrs 25 mins
• Yields: 8 pints

Ingredients

• 4  quarts banana peppers
• 1 1⁄2 cups pickling salt
•  water
• 4  teaspoons sugar
• 2  teaspoons  prepared horseradish
• 2  cloves garlic
• 10  cups white vinegar (5% acidity)

Directions

1. Wash peppers-cut two slits into each pepper and place in a large glass container.
2. Dissolve salt in 16 cups water and pour over peppers and then let stand 12-18 hours in a cool place.
3. Drain peppers, rinse and drain again.
4. In a large stainless or enamel pot combine 2 cups water with the vinegar, sugar, horseradish and garlic.
5. Bring to a boil.
6. Reduce heat and boil gently, uncovered for 15 minutes.
7. At this point every window in your house should be open.
8. Remove garlic cloves.
9. Pack peppers snugly into a hot jar to within 3/4 inch of top rim.
10. Add boiling vinegar mixture to cover peppers leaving 1/2 inch head space.
11. Seal and process 15 min in a boiling water bath.
12. Cool for 24 hours and check seals.