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. 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. Makes 8 pints.