4 qts. hot or sweet banana peppers
1 1/2 c. salt
1/4 c. sugar
2 cloves garlic
2 tbsp. prepared horseradish
10 c. vinegar
2 c. water

Cut two small slits in each pepper. Dissolve salt in 4 quarts of 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 jars. You may slice into rings, if desired. Leave 1/4 inch head space. Pour boiling hot pickling liquid over peppers. Adjust caps. Process pints 10 minutes in boiling water bath. Makes about 8 pints.