4 qt Sweet Peppers -- Red,
-green or yellow
1 1/2 c  Pickling Salt
2    Cloves Garlic
2 tb Prepared Horseradish
10 c  Cider Vinegar
2 c  Water
1/4 c  Sugar

Cut two small slits in each pepper. Wear rubber gloves for hot peppers to
preven buring hands. Dissolve salt in 4 quarts water. Pour over peppers and
let stand 12 to 18 hours in a cool place. Drain; rinse and drain
thoroughly. Combine remaining ingredients; simmer 15 minutes. Remove
garlic. Pack peppers into hot Ball jars, leaving 1/4 inch headspace. Pour
boiling hot pickling liquid over peppers, leaving 1/4 inch headspace.
Adjust caps. Process half-pints and pints 10 minutes in boiling-water bath.
Yields: about 8 pints.