Pickled Peppers

Attractive when mixed colours are placed in jars. I have made these for several years taken from the All about Pickling Book.

• Ready In: 12 hrs 25 mins
• Yields: 8 pints

Ingredients

• 4  quarts  long  red peppers or 4  quarts green peppers or 4  quarts  yellow peppers
• 1 1⁄2 cups salt
• 2  garlic cloves
• 2  tablespoons  prepared horseradish
• 10  cups white vinegar
• 2  cups water
• 1⁄4 cup sugar

Directions

1. Cut 2 small slits in each pepper (wear gloves).
2. Dissolve salt in 4 quarts water. Pour over peppers and let stand 12-18 hours. Drain and Rinse thoroughly.
3. Combine remaining ingredients simmer 15 minutes. Remove garlic.
4. Pack peppers into hot sterilized jars. Seal and process pints 10 minutes in boiling water bath. Makes 8 pints.