4 qt Peppers
1 1/2 c  Salt
4 qt Water
1/4 c  Sugar
2 tb Prepared horseradish
2    Cloves garlic
10 c  Vinegar
2 c  Water

Cut 2 slits in each pepper. Dissolve salt in the 4 qt water, pour over
peppers and let stand 12-18 hours. Drain, rinse, and drain thoroughly.

Combine remaining ingredients, simmer 15 minutes. Remove garlic. Pack
peppers into hot jars, leave 1/4 inch headspace. Heat pickling liquid to
boiling. Pour, while boiling hot, over peppers in each jar, keeping to the
1/4 inch headspace with liquid, also. Adjust caps, process for 10 minutes
in boiling water bath. (pints and 1/2 pints) Yield is about 8 pints.

Note: The liquid from the jars after the peppers are gone makes an
EXCELLENT marinade for Texas Feta Cheese (see recipe). Very spicy, but
good home made cheese.