Pickled Peppers

A basic pickled pepper recipe-add 1 jalapeno to each jar if you would like a bit of heat.

• Ready In: 36 hrs 25 mins
• Yields: 6 pints

Ingredients

• 3  quarts  red peppers or 3  quarts green peppers or 3  quarts  yellow peppers
• 1  cup salt, dissolved in 3 quarts water
• 3  cloves garlic
• 2  teaspoons  prepared horseradish
• 8  cups white vinegar
• 1 1⁄2 cups water
• 3  teaspoons sugar

Directions

1. Cut 2 slits in each pepper and place in a large ceramic or glass bowl.
2. Repeat.
3. Pour salt water over peppers and let stand for 18 hours.
4. drain, rinse and drain thoroughly.
5. Combine remaining ingredients in a large stainless or enamel pot and simmer for 15 minutes.
6. Remove garlic.
7. Pack peppers into clean, hot jars; pour hot vinegar mixture over peppers leaving 1/4 inch head space.
8. Seal and process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.