Pickled Hot Peppers - cooking recipe

Ingredients

1 1/2 c. salt
1 gal. hot water
4 qt. banana peppers, slit up sides
10 c. vinegar
2 c. water
1/4 c. sugar
2 Tbsp. prepared horseradish
2 cloves garlic, peeled

Preparation

Dissolve salt in gallon of hot water.
Pour over peppers in glass or pottery bowl.
Let stand 12 to 18 hours in cool place. Rinse.
Drain.
Set aside.
Combine remaining ingredients in large saucepan.
Bring to boil.
Simmer 15 minutes.
Remove garlic.
Pack peppers into pint jars.
Bring liquid back to boil.
Pour into jars.
Seal.
Process in boiling water bath 10 minutes.