---------- Recipe via Meal-Master (tm) v8.02
  Categories: Canning
       Yield: 8 pints
       4 qt Sweet Peppers -- Red,
            -green or yellow
   1 1/2 c  Pickling Salt
       2    Cloves Garlic
       2 tb Prepared Horseradish
      10 c  Cider Vinegar
       2 c  Water
     1/4 c  Sugar
   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. Yields: about 8