---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PICKLED HOT PEPPERS (WWRJ17A)
 Categories: Condiments, Vegetables, Mexican, Tex-mex
      Yield: 16 servings
 
      4 qt Fresh hot peppers
      2 tb Prepared horseradish
      2    Cloves garlic, whole
     10 c  White vinegar
  1 1/2 c  Pickling salt
    1/4 c  Honey
      4 qt Plus 2 cups water
 
  Cut two small slits in each pepper. You may want to
  wear gloves to prevent burning 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 2 cups water and all remaining
  ingredients excpet honey; simmer 15 minutes, then add
  honey. Remove garlic. Pack peppers into hot 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 a boiling water bath. Yield: 16 half-pints or 8
  pints. From: "Stocking Up", (c) 1977 Rodale Press, Inc.
 
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