Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      quarts        sweet peppers -- red, green or
                        -- yellow
   1 1/2  cups          pickling salt
   2      cloves        garlic
   2      tablespoons   prepared horseradish
  10      cups          cider vinegar
   2      cups          water
     1/4  cup           sugar

Preparation:

Cut two small slits in each pepper. Wear rubber gloves for hot peppers 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 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.