Pickled peppers

Sally Muhl


  • 4 quarts Peppers; long red, green, or yellow. Hungarian, Banana or other varieties
  • 2 1/2 quarts Vinegar
  • 2 cups Water
  • 2 cloves garlic; peeled and stuck on wooden picks
  • 1 gallon Water
  • 1 1/2 cups Salt
  • 2 tbsp Prepared horseradish
  • 1/4 cup Sugar


Select fresh, tender, evenly sized peppers, wash well. Wearing rubber gloves, cut two small slits in each pepper.

In large mixing bowl, dissolve the salt in the 1 gallon of water. Add peppers and let stand in a cool place 12 to 18 hours.

Drain, rinse, and drain again. Organize remaining ingredients, the equipment, and work space.

In a large preserving kettle, combine all remaining ingredients. Heat to boiling, then reduce heat, and simmer 15 minutes. Remove garlic.

Pack peppers into hot jars to within 1/4 inch of the tops.

Heat simmering liquid to boiling and our over peppers to within 1/4 inch of tops of jars. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional boiling liquid, if necessary, to within 1/4 inch of tops of jars.

Wipe tops and threads of jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs.

Process in boiling water bath 10 minutes. follow basic steps for boiling water bath canning.