---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PICKLED SWEET PEPPERS
 Categories: Canning
      Yield: 8 pints
 
      4 qt Sweet Peppers -- Red,
           -green or yellow
  1 1/2 c  Pickling Salt
      2    Cloves 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 buring hands. 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 Ball
  jars, leaving 1/4 inch headspace. Pour boiling hot
  pickling liquid over peppers, leaving 1/4 inch
  headspace. Adjust caps. Process half-pints and pints
  10 minutes in boiling-water bath. Yields: about 8
  pints.
 
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