Pickled Peppers

4 quarts peppers (Hungarian, banana or others)
1 1/2 cups canning salt
4 quarts water
1/4 cup granulated sugar
2 tablespoons prepared horseradish
2 cloves garlic
10 cups vinegar
2 cups water

Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place.

Drain. Rinse. Drain again with fresh water.

Combine remaining ingredients. Simmer for 15 minutes.

Remove garlic. Pack peppers in hot jars, leaving 1/4-inch head space. Bring pickling liquid to a boil. Pour hot liquid over peppers; leaving 1/4-inch head space. Remove air bubbles from jar. Adjust peppers in jar. Process 1/2 pints or pints for 10 minutes in a boiling water bath.