Pickled Bell Peppers - cooking recipe

Ingredients

4 quarts bell peppers (long red, green or yellow)
1 1/2 cups salt
2 tablespoons horseradish (prepared but not creamy)
2 garlic cloves
10 cups vinegar (5%)
2 cups water
1/4 cup 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 refrigerator.
Drain peppers, and discard salt water. Rinse again and drain thoroughly.
Combine remaining ingredients; simmer 15 minutes. Remove garlic.
Pack peppers into sterilized hot jars, leaving 1/2-inch headspace.
Bring liquid to a boil. Fill jars to 1/2 inch from top with boiling liquid.
Remove air bubbles.
Wipe jar rims.
Adjust lids.
Process 10 minutes in a boiling water bath canner.