Pickled sweet peppers

8 Pints

Ingredients

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

Directions

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.