|Long pepper||4 Quart (red, green or yellow, Hungarian, Banana or other varieties)|
|Canning salt||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Prepared horseradish||2 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Vinegar||10 Cup (160 tbs)|
|Water||2 Cup (32 tbs)|
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 in a large sauce pot.
Simmer 15 minutes.
Pack peppers into hot jars, leaving 1/4-inch head space.
Bring pickling liquid to a boil.
Pour hot liquid over peppers, leaving 1/4-inch head space.
Remove air bubbles.
Process half pints and pints 10 minutes in boiling water bath.