Pickled sweet peppers

Yield: 8 Pints

Ingredients:

4 qt Sweet Peppers -- Red -green or yellow
1 1/2 c Pickling Salt
2 Cloves Garlic
2 tb Prepared Horseradish
10 c Cider Vinegar
2 c Water
1/4 c Sugar

Instructions:

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 1/4 inch headspace. Pour boiling hot pickling liquid over peppers leaving 1/4 inch headspace. Adjust caps. Process half-pints and pints 10 minutes in boiling-water bath. Yields: about 8 pints.