Pickled sweet peppers
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Pickled sweet peppers
  Sweet    Peppers    Canning  
Last updated 6/12/2012 1:17:56 AM. Recipe ID 48532. Report a problem with this recipe.
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      Title: Pickled sweet peppers
 Categories: Canning
      Yield: 8 Pints
      4 qt Sweet Peppers -- Red,
           -green or yellow
  1 1/2 c  Pickling Salt
      2    Cloves Garlic
      2 tb Prepared Horseradish
     10 c  Cider Vinegar
      2 c  Water
    1/4 c  Sugar
  Cut two small slits in each pepper. Wear rubber gloves for hot
  peppers to preven buring 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 remaining ingredients; simmer 15
  minutes. Remove garlic. Pack peppers into hot Ball 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 boiling-water bath. Yields: about 8 pints.

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Recipe ID 48532 (Apr 03, 2005)

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