Pickled Peppers Recipe
Ingredients
| Green peppers | 4 Quart | |
| Canning salt | 1 1/2 Cup (16 tbs) | |
| Water | 4 Quart | |
| Sugar | 1/4 Cup (16 tbs) | |
| Prepared horseradish | 2 Tablespoon | |
| Garlic | 2 Clove (5gm) | |
| Vinegar | 10 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) |
Directions
Cut two small slits in each pepper.
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 in a large sauce pot.
Simmer 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.
Adjust caps.
Process half pints and pints 10 minutes in boiling water bath.
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 in a large sauce pot.
Simmer 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.
Adjust caps.
Process half pints and pints 10 minutes in boiling water bath.
Comments
Comments: 4 |
Add a Comment
Anonymous says :
how do you keep peppers crunchy when canning
Posted on: 24 July 2011 - 11:26am
jim t. says :
forget the blistering,i soaked the peppers in pickeling lime for 24 hours.then washed and soaked them in cold water a couple of times.they turned out great,nice and crunchy just like fresh.email me and i`ll gladly send you the recipe.jat54c@hotmail.com
Posted on: 4 August 2011 - 2:31am
Radzie says :
Adding a bit of Calcium Chloride, or otherwise termed in cooking as pickle crisp, may help. Alum also does the same function, if I am not wrong. However, you may have to do a research on the quantity to add. Also, refrigerated pickles rather than canned version, make much crisper pickled peppers.
Posted on: 24 July 2011 - 8:53pm
Chef
