This information has been reviewed and adapted for use in South Carolina by P.H. Schmutz, HGIC Food Safety Specialist; J.E Campbell, graduate student; and E.H. Hoyle, Extension Food Safety Specialist, Clemson University. (New 10/01. Revised 03/05.)
Makes about 8 pint jars
Wash 4 quarts long red, green or yellow peppers and drain. Cut 2 small slits in each pepper. Dissolve 1½ cups salt in 1 gallon water. Pour over peppers and let stand 12 to 18 hours in refrigerator. Drain peppers, rinse again and drain thoroughly.
Combine 2 tablespoons horseradish, 2 cloves garlic, 10 cups vinegar, 2 cups water and ¼ cup sugar; simmer 15 minutes. Remove garlic. Pack peppers into hot jars, leaving ½-inch headspace. Bring liquid to a boil. Fill jar to ½ inch from top with boiling liquid. Remove air bubbles, wipe jar rims and adjust lids. Process 10 minutes in a boiling water bath at altitudes up to 1,000 feet. At altitudes between 1,001 and 6,000 feet, process for 15 minutes.
Reynolds, Susan and Paulette Williams. So Easy to Preserve, Bulletin 989. The University of Georgia Cooperative Extension Service. Fourth edition revised by Elizabeth Andress and Judy Harrison, 1999.
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This information is supplied with the understanding that no discrimination is intended and no endorsement by the Clemson University Cooperative Extension Service is implied. All recommendations are for South Carolina conditions and may not apply to other areas. Use pesticides only according to the directions on the label. All recommendations for pesticide use are for South Carolina only and were legal at the time of publication, but the status of registration and use patterns are subject to change by action of state and federal regulatory agencies. Follow all directions, precautions and restrictions that are listed.