---------- Recipe via Meal-Master (tm) v8.02
  Categories: Condiments, Vegetables, Mexican, Tex-mex
       Yield: 16 servings
       4 qt Fresh hot peppers
       2 tb Prepared horseradish
       2    Cloves garlic, whole
      10 c  White vinegar
   1 1/2 c  Pickling salt
     1/4 c  Honey
       4 qt Plus 2 cups water
   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. Yield: 16 half-pints or 8
   pints. From: “Stocking Up”, (c) 1977 Rodale Press, Inc.