4 qts. long red, green, or yellow peppers (Hungarian, banana, or other
varieties)
1 1/2 c. salt
1/4 c. sugar
2 cloves garlic
2 tbsp. prepared horseradish
10 c. vinegar
2 c. water

Cut two slits in each pepper. Wear rubber gloves to prevent burning 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 jars, leaving 1/4 inch head space. Pour boiling hot pickling liquid over peppers, leaving 1/4 inch head space. Adjust caps. Process half-pints and pints 10 minutes in boiling water bath. Yield: About 8 pints.

For extra crisp peppers, add a scant 1/2 teaspoon alum to each jar.