Pickled Peppers (Hot) Recipe

• 4 quart. long red, green or possibly yellow peppers
• 1 1/2 c. salt
• 4 quart. water
• 1/4 c. sugar
• 2 tbsp. horseradish
• 2 cloves garlic
• 10 c. vinegar
• 2 c. water

1. Wear rubber gloves to prevent burning hands.
2. Cut 2 small slits in each pepper.
3. Dissolve salt in 4 qts water.
4. Pour over peppers and let stand 12-18 hrs in cold place.
5. Drain, rinse and drain thoroughly.
6. Combine remaining ingredients in pan.
7. Simmer 15 min.
8. Remove garlic.
9. Pack peppers into warm jars, leaving 1/4 inch head room.
10. Heat pickling liquid to boiling.
11. Pour boiling warm over peppers leaving 1/4 inch head space.
12. Adjust caps.
13. Process 1/2 pints and pints 10 min in boiling water bath.
14. Yield about 8 pints.

long red, salt, water, sugar, horseradish, garlic, vinegar, water

Taken from cookeatshare.com/recipes/pickled-peppers-hot-16750 (may not work)