Pickled Banana Peppers

• 4 quarts banana peppers
• 1 1/2 cups pickling salt
• water
• 4 teaspoons sugar
• 2 teaspoons prepared horseradish
• 2 cloves garlic
• 10 cups white vinegar (5% acidity)

1. Wash peppers-cut two slits into each pepper and place in a large glass container.
2. Dissolve salt in 16 cups water and pour over peppers and then let stand 12-18 hours in a cool place.
3. Drain peppers, rinse and drain again.
4. In a large stainless or enamel pot combine 2 cups water with the vinegar, sugar, horseradish and garlic.
5. Bring to a boil.
6. Reduce heat and boil gently, uncovered for 15 minutes.
7. At this point every window in your house should be open.
8. Remove garlic cloves.
9. Pack peppers snugly into a hot jar to within 3/4 inch of top rim.
10. Add boiling vinegar mixture to cover peppers leaving 1/2 inch head space.
11. Seal and process 15 min in a boiling water bath.
12. Cool for 24 hours and check seals.

banana peppers, pickling salt, water, sugar, horseradish, garlic, white vinegar

Taken from www.food.com/recipe/pickled-banana-peppers-9947 (may not work)