Pickled Oil Peppers

For pickled oil peppers, bring vinegar and oil to a boil. Add onions, garlic and all other spices except horseradish and cook briefly.

Put the whole peppers in the vinegar and let them bubble a few times.

Place the peppers in jars, add the horseradish and fill with hot vinegar.

The peppers must be covered to the height of a finger. Close the jars. Pickled oil peppers are best kept in a cool place.

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