A PECK OF PICKLED PEPPERS
Doing Mother Goose and Peter Piper proud
4 pounds peppers
1 ¼ cup pickling salt
1 gallon plus 1 ½ cups water
2 tablespoons sugar
2 garlic cloves, chopped
1 tablespoon coarsely grated horseradish
5 ½ cups white wine or distilled white vinegar
- Add peppers to the gallon of water and dissolved salt. Weight with plate to restrict airflow and brine for 12-18 hours.
- Drain peppers and rinse thoroughly.
- Combine all other ingredients and being to a boil, simmer for 10 minutes.
- Pack peppers into pint jars, pour hot liquid and leave ½ inch headroom. Process jars for 10 minutes in boiling water. If you are in the Mile-High City like me add 10 extra minutes.
- Store for 3 weeks
To note a peck is an actual unit of measurement. A peck equals 8 dry quarts; the recipe shown only makes 6 pints. But, you could do the rhyme full justice and make 16 pints, or one peck. Also, I couldn’t find fresh horseradish, so I used paste from a jar. While the taste shouldn’t be affected it does make the liquid in the jar look cloudy.