Pickled Peppers - cooking recipe

Ingredients

4 qt. long red, green or yellow peppers
1 1/2 c. pickling salt
2 garlic cloves
2 Tbsp. prepared horseradish
10 c. vinegar
2 c. water
1/4 c. sugar

Preparation

Wash and drain peppers.
Cut 2 small slits in each pepper. Dissolve salt in 1 gallon water.
Pour over peppers and let stand 12 to 18 hours in a cool place.
Drain; rinse again and drain thoroughly.
Combine remaining ingredients.
Simmer 15 minutes. Remove garlic.
Pack peppers into jars, leaving 1/2-inch headspace.
Bring liquid to a boil.
Fill jar to within 1/2-inch of top with boiling liquid.
Remove air bubbles.
Adjust lids. Process 10 minutes in a boiling water bath.
Yields 8 pints.