Pickled Peppers

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. 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. 2

   Drain peppers, and discard salt water. Rinse again and drain thoroughly.

3. 3

   Combine remaining ingredients; simmer 15 minutes. Remove garlic.

4. 4

   Pack peppers into sterilized hot jars, leaving ½-inch headspace.

5. 5

   Bring liquid to a boil. Fill jars to ½ inch from top with boiling liquid.

6. 6

   Remove air bubbles.

7. 7

   Wipe jar rims.

8. 8

   Adjust lids.

9. 9

   Process 10 minutes in a boiling water bath canner.