Pickled Hot Peppers
Peppers Condiments Vegetables Mexican Tex-mex
Last updated 6/12/2012 12:56:35 AM. Recipe ID 18845. Report a problem with this recipe.
Title: Pickled hot peppers
Categories: Condiments, Vegetables, Mexican, Tex-mex
Yield: 16 Servings
4 qt Fresh hot peppers
2 tb Prepared horseradish
2 Cloves garlic, whole
10 c White vinegar
1 1/2 c Pickling salt
1/4 c Honey
4 qt 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.
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