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1 Prepare the pepperoncinis. After washing them and trimming their stems to about an inch in length, put on the plastic gloves and cut two slits in each of the peppers. Put the prepared peppers in the bowl.

2 Dissolve the salt in a gallon of water. After the salt is sufficiently absorbed in the water, pour the mixture over peppers. Ensure that you sufficiently soak all peppers by using something to hold them under the salt water, such as a dinner plate. Soak the peppers for 12 to 18 hours.

3 Drain the peppers. Rinse them under cold water and then drain off the excess water. Pack the peppers into the canning jars.

4 Combine the vinegar, sugar, horseradish and garlic in the saucepan with 2 cups of water. Simmer over low heat for about 15 minutes.

5 Fill the pepper jars with the liquid up to a quarter-inch from the top of each jar. Tighten lids.

6 Boil each jar in water for about 15 minutes. This will seal the jars and prepare them for storage.

12 years ago. Rating: 1
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