Pickled banana peppers

Ingredients

Courtesy of Julie Calvert

Makes 8 pints

8 pint-sized jars with screw-on lids

4 quarts banana peppers

1 1/2 cups Mrs. Wages pickling and canning salt

1 gallon water

2 garlic cloves

2 tablespoons prepared horseradish

10 cups Mrs. Wages pickling and canning vinegar or other commercial white vinegar (5 percent acidity)

2 cups water

1/4 cup granulated sugar

Preparation

Wash jars in hot, soapy water; rinse well. Hold jars in hot water until ready to use.

Wash and drain peppers. Cut two small slits in each pepper. In a large container, dissolve salt in 1 gallon of water. Pour over peppers and let stand 12 to 18 hours in the refrigerator. Drain. Rinse again and drain thoroughly.

In a large saucepan combine garlic, horseradish, vinegar, water and sugar. Bring to boil. Reduce heat and simmer for 15 minutes. Remove garlic.

Pack peppers into jars, leaving 1/2-inch headspace. Pour boiling liquid over peppers in jar, leaving 1/2-inch headspace. Remove air bubbles and wipe rims. Adjust lids and process for 10 minutes, using boiling water-bath method