PICKLED HOT PEPPERS (WWRJ17A)

Servings: 16
Ingredients:

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

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. Servings:16 half-pints or 8 pints. From: ‘Stocking Up’, (c)
1977 Rodale Press, Inc.