---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pickled Sweet Peppers
 Categories: Canning
      Yield: 8 Pints
 
      4 qt Sweet peppers; any color
  1 1/2 c  Pickling salt
      2 cl 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 burning hands. Dissolve salt in 4 qt 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" head space. Pour boiling hot pickling liquid over peppers,
  leaving 1/4" head space. Adjust caps. Process half-pints and pints
  for 10 minutes in boiling-water bath.
 
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