*  Exported from  MasterCook  *

                           Hot Pickled Peppers

Recipe By     : Vegetable Gardening Encyclopedia
Serving Size  : 8    Preparation Time :0:00
Categories    : Pickles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       qt           Peppers -- long red, green, or
                        - yellow, Hungarian, Banana,
                        - or other varieties
   1       ga           Water
   1 1/2   c            Salt
   2 1/2   qt           Vinegar
   2       c            Water
     1/4   c            Sugar
   2       tb           Prepared horseradish
   2       cl           Garlic -- peeled and
                        - stuck on wooden picks

  Wear rubber gloves to protect your hands as you prepare the
  peppers, they can burn your skin! And, never touch your face, or
  especially your eyes, while you are working with hot peppers. You
  will need a large mixing bowl in addition to the basic equipment.
  
  Select fresh, tender, evenly sized peppers, wash well. Wearing
  rubber gloves, cut two small slits in each pepper.
  
  In large mixing bowl, dissolve the salt in the 1 gallon of water.
  Add peppers and let stand in a cool place 12 to 18 hours.
  
  Drain, rinse, and drain again. Organize remaining ingredients, the
  equipment, and work space.
  
  In a large preserving kettle, combine all remaining ingredients.
  Heat to boiling, then reduce heat, and simmer 15 minutes. Remove
  garlic.
  
  Pack peppers into hot jars to within 1/4" of the tops.
  
  Heat simmering liquid to boiling and our over peppers to within
  1/4" of tops of jars. Run a slim, non metal tool down along the
  insides of jars to release any air bubbles. Add additional boiling
  liquid, if necessary, to within 1/4" of tops of jars.
  
  Wipe tops and threads of jars with a damp clean cloth.
  
  Put on lids and screw bands as manufacturer directs.
  
  Process in boiling water bath 10 minutes. Follow basic steps for
  boiling water bath canning.
 
  Yield: 8 Pints

  Typed by: Dorothy Flatman, Oct 11, 1995


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