Pickled Hot Peppers

Recipe Ingredients

4		Fresh hot peppers
2 tablespoons	30ml	Prepared horseradish
2		Garlic - whole
10 cups	2370ml	White vinegar
1 1/2 cups	355ml	Pickling salt
1/4 cup	59ml	Honey
4		Plus 2 cups water

Recipe Instructions

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.

Source:
"A Cook's Tour of Mexico"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.