Pickled Peppers - cooking recipe

Ingredients

4 4 quarts green peppers or 4 quarts yellow peppers
1 1/2 cups salt
2 garlic cloves
2 tablespoons prepared horseradish
10 cups white vinegar
2 cups water
1/4 cup sugar

Preparation

Cut 2 small slits in each pepper (wear gloves).
Dissolve salt in 4 quarts water. Pour over peppers and let stand 12-18 hours. Drain and Rinse thoroughly.
Combine remaining ingredients simmer 15 minutes. Remove garlic.
Pack peppers into hot sterilized jars. Seal and process pints 10 minutes in boiling water bath. Makes 8 pints.