Pickled Bell Peppers

Pickled Peppers Works for Hungarian, Banana, Other Varieties. I found this on the Clemson Extension site. The little bit of sugar I think will be a good thing. I trust the formula even with the shorted processing time. http://hgic.clemson.edu/hottopics/details/2008/07pickling.htm

• Ready In: 18 hrs 25 mins
• Yields: 8 pints

Ingredients

• 4  quarts bell peppers (long red, green or yellow)
• 1 1⁄2 cups salt
• 2  tablespoons horseradish (prepared but not creamy)
• 2  garlic cloves
• 10  cups vinegar (5%)
• 2  cups water
• 1⁄4 cup sugar

Directions

1. 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 refrigerator.
2. Drain peppers, and discard salt water. Rinse again and drain thoroughly.
3. Combine remaining ingredients; simmer 15 minutes. Remove garlic.
4. Pack peppers into sterilized hot jars, leaving ½-inch headspace.
5. Bring liquid to a boil. Fill jars to ½ inch from top with boiling liquid.
6. Remove air bubbles.
7. Wipe jar rims.
8. Adjust lids.
9. Process 10 minutes in a boiling water bath canner.