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.
