Pickled Banana Peppers

• banana peppers↗4 quarts
• pickling salt↗1 1⁄2 cups
• water↗
• sugar↗4 teaspoons
• prepared horseradish↗2 teaspoons
• garlic↗2 cloves
• white vinegar (5% acidity)↗10 cups

Step-by-step instructions

1. 1

   Wash peppers-cut two slits into each pepper and place in a large glass container.

2. 2

   Dissolve salt in 16 cups water and pour over peppers and then let stand 12-18 hours in a cool place.

3. 3

   Drain peppers, rinse and drain again.

4. 4

   In a large stainless or enamel pot combine 2 cups water with the vinegar, sugar, horseradish and garlic.

5. 5

   Bring to a boil.

6. 6

   Reduce heat and boil gently, uncovered for 15 minutes.

7. 7

   At this point every window in your house should be open.

8. 8

   Remove garlic cloves.

9. 9

   Pack peppers snugly into a hot jar to within 3/4 inch of top rim.

10. 10

    Add boiling vinegar mixture to cover peppers leaving 1/2 inch head space.

11. 11

    Seal and process 15 min in a boiling water bath.

12. 12

    Cool for 24 hours and check seals.