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Pickled Peppers (Hungarian, Banana, Other Varieties)

Yields8-10 PintsPrep Time18 hrsCook Time30 minsTotal Time18 hrs 30 mins

 4 quarts long red, green, or yellow peppers
 1 ½ cups Mrs. Wages® Pickling & Canning Salt
 2 garlic cloves
 2 Tbsp prepared horseradish
 10 cups vinegar
 2 cups water
 ¼ cup sugar
1

Remove tops, wash and drain peppers.

2

Cut 2 small slits in each pepper. Dissolve Mrs. Wages® Pickling & Canning Salt in 1 gallon water. Pour over peppers and let stand 12 to 18 hours in a cool place.

3

Drain, rinse again and drain thoroughly. Combine remaining ingredients in a pot and simmer ingredients 15 minutes. Remove garlic. Pack peppers into jars, leaving ½-inch head space, cut peppers if necessary. Bring liquid back to a boil.

4

Fill jar to within ½-inch of top with boiling liquid. Remove air bubbles. Adjust lids. Process 10 minutes in a boiling water bath.

Nutrition Facts

0 servings

Serving size

8-10 Pints