Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       quart        Sweet Peppers -- Red, green or yellow
   1 1/2   cup          Pickling Salt
   2       Cloves       Garlic
   2       Tablespoon   Prepared Horseradish
  10       cup          Cider Vinegar
   2       cup          Water
     1/4   cup          Sugar

Preparation:

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.