4 qt. peppers
10 c. of vinegar
2 c. water

Slit peppers and cover in salt brine, 1 1/2 cups salt, 1 gallon water, soak overnight. Drain next morning and rinse in cold water. Repeat twice.

Mix vinegar and water. Bring to boil for 10 to 15 minutes.

Put peppers in hot sterilized jars and leave head space.

You can add one to two tablespoons of horseradish or 1 dill head or 1 to 2 cloves of garlic or 2 to 3 tablespoons of sugar. Use any or all of these.

Cover with vinegar solution. Put in water bath and cook for 10 minutes for pints and 1/2 pints.