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Recipe by: zainabe
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See below ingredients and instructions of the recipe
4 qt Fresh hot peppers 1 1/2 c Pickling salt
2 tb Prepared horseradish 1/4 c Honey
2 Cloves garlic, whole 4 qt Plus 2 cups water
10 c White vinegar
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. From: "Stocking Up", (c)
1977 Rodale Press, Inc.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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