Pickled Hot Pepperscondiments, mexican, tex-mex, vegetables 4 quart fresh hot peppers 2 tablespoon prepared horseradish 2 cloves garlic, whole 10 cup white vinegar 1 1/2 cup pickling salt 1/4 cup honey 4 quart 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. |
