Pickled sweet peppers

Yield: 8 Pints

Measure Ingredient
4 quarts Sweet Peppers -- Red, green or yellow
1½ cup Pickling Salt
2 \N Cloves Garlic
2 tablespoons Prepared Horseradish
10 cups Cider Vinegar
2 cups Water
¼ cup Sugar

Cut two small slits in each pepper. Wear rubber gloves for hot peppers to preven buring hands. Dissolve salt in 4 quarts water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Pack peppers into hot Ball jars, leaving ¼ inch headspace. Pour boiling hot pickling liquid over peppers, leaving ¼ inch headspace. Adjust caps. Process half-pints and pints 10 minutes in boiling-water bath. Yields: about 8 pints.

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