Pickled Banana Peppers - cooking recipe

Ingredients

1 gal. hot banana peppers
2 Tbsp. sugar
5 c. vinegar (white)
1 to 1 1/2 c. salt
1 Tbsp. horseradish
1 clove garlic
3 c. water

Preparation

Use gloves to handle peppers.
Wash and drain peppers.
Cut 2 small slits in each pepper.
Dissolve salt in gallon water and pour over peppers.
Let stand 12 to 18 hours.
Drain and rinse.
Mix sugar, horseradish, garlic and 3 cups water in vinegar.
Simmer for 15 minutes.
Put peppers into jars, pour the liquid over the peppers and seal.
Process in boiling water canner for 10 minutes.