---------- Recipe via Meal-Master (tm) v8.02

     Title: PICKLED SWEET PEPPERS
Categories: Canning
     Yield: 8 pints

     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

 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.

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