Hot Pickled Peppers

• 4 quarts banana peppers long red, green, or yellow , hungarian, banana or other varieties
• 1 gallon water
• 1 1/2 cups salt
• 2 1/2 quarts vinegar
• 2 cups water
• 1/4 cup sugar
• 2 tablespoons horseradish prepared
• 2 Cloves garlic peeled, and stuck on wooden picks

1. Select fresh, tender, evenly sized peppers, wash well.
2. Wearing rubber gloves, cut two small slits in each pepper.
3. In large mixing bowl, dissolve the salt in the 1 gallon of water.
4. Add peppers and let stand in a cool place 12 to 18 hours.
5. Drain, rinse, and drain again.
6. Organize remaining ingredients, the equipment, and work space.
7. In a large preserving kettle, combine all remaining ingredients.
8. Heat to boiling, then reduce heat, and simmer 15 minutes.
9. Pack peppers into hot jars to within 1/4 inch of the tops.
10. Heat simmering liquid to boiling and our over peppers to within 1/4 inch of tops of jars.
11. Wipe tops and threads of jars with a damp clean cloth.
12. Put on lids and screw bands as manufacturer directs.
13. Process in boiling water bath 10 minutes.
14. follow basic steps for boiling water bath canning.

banana peppers, gallon water, salt, vinegar, water, sugar, horseradish, garlic

Taken from recipeland.com/recipe/v/hot-pickled-peppers-47349 (may not work)