Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       quart        Fresh hot peppers
   2       Tablespoon   Prepared horseradish
   2       Cloves       garlic, whole
  10       cup          White vinegar
   1 1/2   cup          Pickling salt
     1/4   cup          Honey
   4       quart        Plus 2 cups water

Preparation:

Cut two small slits in each pepper. You may want to wear gloves to prevent burning 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 2 cups water and all remaining ingredients excpet honey; simmer 15 minutes, then add honey. Remove garlic. Pack peppers into hot 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 a boiling water bath.