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

Wash and drain peppers. Cut 2 small slits in each pepper. Dissolve salt in 1 gallon water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain; rinse again and drain thoroughly. Combine remaining ingredients. Simmer 15 minutes. Remove garlic. Pack peppers into jars, leaving 1/2-inch headspace. Bring liquid to a boil. Fill jar to within 1/2-inch of top with boiling liquid. Remove air bubbles. Adjust lids. Process 10 minutes in a boiling water bath.

Yields 8 pints.