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

Cut two small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers and let stand 10 to 18 hours in a cool place. Drain, rinse and drain thoroughly. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Pack peppers into jars, leaving 1/2 inch head space. Pour boiling hot pickling liquid over peppers, leaving 1/4 inch headspace. Adjust lids. Process 10 minutes in boiling water bath. Yield about 8 pints.