Pickled Peppers

Ingredients

• 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

Instructions

1. Cut 2 small slits in each pepper.
2. Dissolve salt in 4 quarts water. Pour over peppers; let stand for 12 to 18 hours in a cool place.
3. Drain. Rinse. Drain again with fresh water.
4. Combine remaining ingredients. Simmer for 15 minutes.
5. Remove garlic. Pack peppers into hot jars, leaving 1/4 inch head space.
6. Bring pickling liquid to a boil.
7. Pour hot liquid over peppers; leaving 1/4 inch head space. Remove air bubbles from jar. Adjust peppers in jar.
8. Process 1/2 pints or pints for 10 minutes in a boiling water bath.