Recipe comes from Ball's Blue Book.

4 qts long red, green, or yellow peppers
1 1/2 cups salt
4 qts water
1/4 cup sugar
2 tbls prepared horseradish
2 cloves garlic
10 cups vinegar
2 cups water

Wear rubber gloves to prevent burning hands. Cut 2 small slits in each pepper. Dissolve salt in 4
qts water. Pour over peppers and let stand 12-18 hours in a cool place. Drain; rinse and drain
thoroughly. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Pack peppers
in hot jars, leaving 1/4 inch head space. Heat brine to boiling. Pour hot over peppers, leaving 1/4
inch head space. Remove air bubbles. Adjust caps. Process 1/2 pints and pints 10 minutes in
boiling water bath. Yield: about 8 pints.
Note: They're really not kidding about those gloves. To be extra safe, wash your hands
afterwards, too.