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Pickled Peppers


  • 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


  1. Cut 2 small slits in each pepper.
  2. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place.
  3. Drain. Rinse. Drain again with fresh water.
  4. Combine remaining ingredients. Simmer for 15 minutes.
  5. Remove garlic. Pack peppers into hot jars, leaving 1/4-inch head space.
  6. Bring pickling liquid to a boil.
  7. Pour hot liquid over peppers; leaving 1/4-inch head space. Remove air bubbles from jar. Adjust peppers in jar.
  8. Process 1/2 pints or pints for 10 minutes in a boiling water bath.

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