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

Wear rubber gloves to prevent burning hands. Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers and let stand 12-18 hours in cool place. Drain, rinse and drain thoroughly.

Combine remaining ingredients in pan. Simmer 15 minutes. Remove garlic. Pack peppers into hot jars, leaving 1/4 inch head room. Heat pickling liquid to boiling. Pour boiling hot over peppers leaving 1/4 inch head space. Adjust caps. Process 1/2 pints and pints 10 minutes in boiling water bath. Yield about 8 pints.