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4 quarts peppers (Hungarian, banana or others)
1 1/2 cups canning salt
4 quarts water
1/4 cup granulated sugar
2 tablespoons prepared horseradish
2 cloves garlic
10 cups vinegar
2 cups water
Cut 2 small slits in each pepper.
Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place.
Drain. Rinse. Drain again with fresh water.
Combine remaining ingredients. Simmer for 15 minutes.
Remove garlic. Pack peppers into hot jars, leaving 1/4-inch head space.
Bring pickling liquid to a boil.
Pour hot liquid over peppers; leaving 1/4-inch head space. Remove air bubbles from jar. Adjust peppers in jar.
Process 1/2 pints or pints for 10 minutes in a boiling water bath.
Vegetable Canning Recipes
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