Pickled banana peppers
Courtesy of Julie Calvert
Makes 8 pints
8 pint-sized jars with screw-on lids
4 quarts banana peppers
1 1/2 cups Mrs. Wages pickling and canning salt
1 gallon water
2 garlic cloves
2 tablespoons prepared horseradish
10 cups Mrs. Wages pickling and canning vinegar or other commercial white vinegar (5 percent acidity)
2 cups water
1/4 cup granulated sugar
Wash jars in hot, soapy water; rinse well. Hold jars in hot water until ready to use.
Wash and drain peppers. Cut two small slits in each pepper. In a large container, dissolve salt in 1 gallon of water. Pour over peppers and let stand 12 to 18 hours in the refrigerator. Drain. Rinse again and drain thoroughly.
In a large saucepan combine garlic, horseradish, vinegar, water and sugar. Bring to boil. Reduce heat and simmer for 15 minutes. Remove garlic.
Pack peppers into jars, leaving 1/2-inch headspace. Pour boiling liquid over peppers in jar, leaving 1/2-inch headspace. Remove air bubbles and wipe rims. Adjust lids and process for 10 minutes, using boiling water-bath method