Pickled Hot Peppers

• 4 quarts hot chili peppers fresh
• 2 tablespoons horseradish sauce
• 2 cloves garlic whole
• 10 cups vinegar
• 1 1/2 cups pickling salt
• 1/4 cup honey
• 4 quarts water pus 2 cups

1. Cut two small slits in each pepper.
2. You may want to wear gloves to prevent burning hands.
3. Dissolve salt in 4 quarts water.
4. Pour over peppers and let stand 12 to 18 hours in a cool place.
5. Drain, rinse and drain thoroughly.
6. Combine 2 cups water and all remaining ingredients excpet honey; simmer 15 minutes, then add honey.
7. Remove garlic.
8. Pack peppers into hot jars, leaving 1/4 inch headspace.
9. Pour boiling hot pickling liquid over peppers, leaving 1/4 inch headspace.
10. Adjust caps.
11. Process half-pints and pints 10 minutes pints.

hot chili peppers, horseradish sauce, garlic, vinegar, pickling salt, honey, water

Taken from recipeland.com/recipe/v/pickled-hot-peppers-4838 (may not work)