Recipe: Cherry Peppers (Canning Recipe)

4 qt Fresh hot peppers
2 tbsp Prepared horseradish
2 Cloves garlic, whole
10 cups White vinegar
1 1/2 cups Pickling salt
1/4 cup 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.

Yield: 16 half-pints or 8 pints