A Grit magazine reader shares a pickled peppers recipe.
Grit Holiday Recipe Help
Holiday Recipe Help for Grit Readers
A True Pickled Pepper
In the September/October issue of Grit Recipe Box included a pickled banana peppers recipe. As several readers noted, these aren’t really pickled peppers. So, to correct our omission, here’s a recipe for Pickled Peppers from our area Extension agent.
Pickled Peppers Recipe
4 quarts long red, green or yellow peppers (Hungarian, Banana or other varieties)
1 1/2 cups canning salt
4 1/2 quarts water, divided
1/4 cup sugar
2 tablespoons prepared horseradish
2 cloves garlic
2 1/2 quarts vinegar
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 2 cups water and remaining ingredients in a large saucepan. Simmer 15 minutes. Discard garlic. Bring pickling liquid to a boil. Pack peppers into hot jars, leaving 3/4-inch headspace. Ladle hot liquid over peppers, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process half-pints and pints 10 minutes in a boiling-water canner. Yields about 16 half-pints or 8 pints.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
