Pickled Hot Peppers

Yield: 16 half-pints or 8 pints
  • 4 quarts fresh hot peppers
  • 2 Tbsp. prepared horseradish
  • 2 cloves garlic, whole
  • 10 cups white vinegar
  • 1-1/2 cups pickling salt
  • 1/4 cup honey
  • 4 quarts + 2 cups water

Cut two small slits in each pepper. You may want to wear gloves to prevent burning hands. Dissolve salt in 4 quarts of 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 except 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.

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