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Recipe by: eugenien
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See below ingredients and instructions 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
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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