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Ingredients
- 4 quarts. warm or possibly sweet banana peppers
- 1 1/2 c. salt
- 1/4 c. sugar
- 2 cloves garlic
- 2 tbsp. prepared horseradish
- 10 c. vinegar
- 2 c. water
Directions
- Cut two small slits in each pepper. Dissolve salt in 4 qts of water. Pour over peppers and let stand 12 to 18 hrs in a cold place. Drain, rinse, and drain thoroughly. Combine remaining ingredients; simmer 15 min. Remove garlic. Pack peppers into warm jars. You may slice into rings, if you like. Leave 1/4 inch head space. Pour boiling warm pickling liquid over peppers. Adjust caps. Process pints 10 min in boiling water bath. Makes about 8 pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1698g | |
| Recipe makes 2 servings | |
| Calories 360 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 84997mg | 3542% |
| Potassium 941mg | 27% |
| Total Carbs 38.71g | 10% |
| Dietary Fiber 0.5g | 2% |
| Sugars 31.0g | 21% |
| Protein 0.34g | 1% |
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