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Pickled Peppers Recipe
|Long pepper||4 Quart (red, green or yellow, Hungarian, Banana or other varieties)|
|Canning salt||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Prepared horseradish||2 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Vinegar||10 Cup (160 tbs)|
|Water||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 2490 Calories from Fat 308
% Daily Value*
Total Fat 61 g94.5%
Saturated Fat 0.04 g0.18%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 14033 mg584.7%
Total Carbohydrates 180 g60%
Dietary Fiber 1.2 g4.8%
Sugars 175.8 g
Protein 0.99 g2%
Vitamin A 0% Vitamin C 527.5%
Calcium 18.3% Iron 5.9%
*Based on a 2000 Calorie diet
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.
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.
Process half pints and pints 10 minutes in boiling water bath.