Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 qt (3800 mL) long red, green or
-yellow peppers (Hungarian,
-Banana or
Other varieties
1 1/2 c (360 mL) salt
4 qt (3800 mL) water
1/4 c (60 mL) sugar
2 tb (30 mL) prepared horseradish
2 Cloves garlic
10 c (2400 mL) vinegar
2 c (480 mL) water

Wear rubber gloves to prevent burning hands. Cut two small slits in
each pepper. 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 remaining ingredients; simmer 15 minutes. Remove
garlic. Pack peppers into hot jars, leaving 1/4" (6mm) head space.
Remove air bubbles. Adjust caps. Process half-pints and pints 10
minutes in boiling water bath. Yield: about 8 pints. (3840 mL).

From: Ball Blue Book Shared By: Pat Stockett

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