Pickled Peppers
(Hungarian, Banana, Other Varieties)

4 quarts long red, green, or yellow peppers
1 1/2 cups MRS. WAGES Canning and Pickling Salt
2 garlic cloves
2 tablespoons prepared horseradish
10 cups vinegar
2 cups water
1/4 cup sugar

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 a cool place. Drain, rinse again and drain thoroughly. Combine remaining ingredients. Simmer 15 minutes. Remove garlic. Pack peppers into jars, leaving 1/2-inch head space. Bring liquid to a boil. Fill jar to within 1/2-inch of top with boiling liquid. Remove air bubbles. Adjust lids. Process 10 minutes in a boiling water bath.
Yield: 8 pints.

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