Pickled Hot Peppers

(8 pints)

4 quarts long red, green, or yellow hot peppers
(Hungarian, Banana, or other)

Soaking brine - soak 12 - 18 hours in cool place
1 1/2 cup salt
4 quarts water

Pickling solution:
1/4 cup sugar
2 cloves garlic
2 tablespoons prepared horseradish
10 cups white vinegar
2 cups water

Wear rubber gloves to prevent burning hands. Cut 2 small slits in each pepper. Soak peppers in brine overnight. Rinse and drain thoroughly.

Simmer pickling solution 15 minutes. Remove garlic. Pack peppers into hot jars, leaving 1/4 inch head space. Cover peppers with boiling solution. Remove air bubbles.

Process half-pints and pints 10 minutes in boiling water bath.