PICKLED SWEET PEPPERS

      Title: PICKLED SWEET PEPPERS
  Categories: Canning
       Yield: 8 Pints
  
       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.
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