Categories: Pickles 
      Yield: 6 servings 
  
      4 qt Long red, green or                1/4 c  Sugar 
           -yellow peppers (Hungarian,         2 tb Prepared horseradish 
           -Banana or other varieties          2    Cloves garlic 
  1 1/2 c  Salt                               10 c  Vinegar 
      4 qt Water                               2 c  Water 
  
  Wear rubber gloves to prevent burning hands.  Cut two small slits in each 
  pepper.  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 jars, leaving 1/4" (6mm) head space. Remove air bubbles. Adjust 
  caps. Process half-pints and pints 10 minutes in boiling water bath. Yield: 
  about  8 pints. 
   
  From: Ball Blue Book Shared By: Pat Stockett