My Recipes


User: nnss

Yield: 16 servings

Categories: mexican, vegetables, condiments, tex-mex

amount unit name
4 qt fresh hot peppers
2 TB prepared horseradish
2 cloves garlic, whole
10 C white vinegar
1 1/2 C pickling salt
1/4 C honey
4 qt plus 2 cups water
1977 rodale press, inc.


Cut two small slits in each pepper. You may want to wear gloves to
prevent burning 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 2 cups water and all remaining
ingredients excpet honey; simmer 15 minutes, then add honey. Remove
garlic. Pack peppers into hot 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 a boiling
water bath. Yield: 16 half-pints or 8 pints. From: Stocking Up, (c)