Pickled Hot Peppers
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | quarts |
hot chili peppers
fresh |
*
|
| 2 | tablespoons |
horseradish sauce
|
|
| 2 | cloves |
garlic
whole |
|
| 10 | cups |
vinegar
|
|
| 1 ½ | cups |
pickling salt
|
*
|
| ¼ | cup |
honey
|
|
| 4 | quarts |
water
pus 2 cups |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | quarts |
hot chili peppers
fresh |
*
|
| 3E+1 | ml |
horseradish sauce
|
|
| 2 | cloves |
garlic
whole |
|
| 2.4 | l |
vinegar
|
|
| 355 | ml |
pickling salt
|
*
|
| 59 | ml |
honey
|
|
| 4 | quarts |
water
pus 2 cups |
*
|
Directions
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 ¼ inch headspace.
Pour boiling hot pickling liquid over peppers, leaving ¼ inch headspace.
Adjust caps.
Process half-pints and pints 10 minutes pints.
