Recipe(tried): Pickled Peppers

Barb, This is my favorite way to use Banana or Hungarian peppers grown in our garden. We grow the peppers just to be able to can them; then we can use them all year long. They are great on sandwiches, or just to eat out of the jar.

PICKLED PEPPERS

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

Cut two small slits in each pepper. 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 canning jars, leaving 1/4-inch head space. Pour boiling hot pickling liquid over peppers, leaving 1/4-inch head space. Adjust caps. Process half-pints and pints 10 minutes in boiling-water bath.
Yield: about 8 pints.

From the Ball Blue Book, Easy Guide to Tasty, Thrifty Home Canning and Freezing.