Recipe(tried): Pickled Peppers

PICKLED PEPPERS

1 1/2 cups salt
1/4 cup sugar
2 cloves of garlic (can use garlic powder)
2 tablespoons horseradish
10 cups vinegar
2 cups water

Cut 2 amsll slits in pepper.

Dissolve salt in 4 qts of water. Pour over peppers and let stand 12-18 hours in cool place covered. Drain and rinse real good.

Combine remaining ingredients and simmer 15 minutes. Pack peppers in jar 1/4 inch head space. Pour liquid over peppers.

Process pints 10 minutes in boiling water bath. For extra crispier add 1/2 tsp alum to each jar. makes 10-12 pints according to the size of the peppers.

They are really hot when you open them to eat. My son loves them.