Pickled Banana Peppers - cooking recipe

Ingredients

4 quarts banana peppers
1 1/2 cups pickling salt
water
4 teaspoons sugar
2 teaspoons prepared horseradish
2 cloves garlic
10 cups white vinegar (5% acidity)

Preparation

Wash peppers-cut two slits into each pepper and place in a large glass container.
Dissolve salt in 16 cups water and pour over peppers and then let stand 12-18 hours in a cool place.
Drain peppers, rinse and drain again.
In a large stainless or enamel pot combine 2 cups water with the vinegar, sugar, horseradish and garlic.
Bring to a boil.
Reduce heat and boil gently, uncovered for 15 minutes.
At this point every window in your house should be open.
Remove garlic cloves.
Pack peppers snugly into a hot jar to within 3/4 inch of top rim.
Add boiling vinegar mixture to cover peppers leaving 1/2 inch head space.
Seal and process 15 min in a boiling water bath.
Cool for 24 hours and check seals.