• Prep Time:
  • Cooking Time:
  • Serves: 8 Pints

Pickled Sweet Peppers

  • Recipe Submitted by on

Category: Canning

 Ingredients List

  • 4 qt Sweet Peppers -- Red,
  • -green or yellow
  • 1 1/2 c Pickling Salt
  • 2 Cloves Garlic
  • 2 tb Prepared Horseradish
  • 10 c Cider Vinegar
  • 2 c Water
  • 1/4 c Sugar


Cut two small slits in each pepper. Wear rubber gloves for hot peppers to
preven buring 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 remaining ingredients; simmer 15 minutes. Remove
garlic. Pack peppers into hot Ball jars, leaving 1/4 inch headspace. Pour
boiling hot pickling liquid over peppers, leaving 1/4 inch headspace.
Adjust caps. Process half-pints and pints 10 minutes in boiling-water bath.
Yields: about 8 pints.

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