Title: Pickled hot peppers
 Categories: Condiments, Vegetables, Mexican, Tex-mex
      Yield: 16 Servings
 
      4 qt Fresh hot peppers
      2 tb Prepared horseradish
      2    Cloves garlic, whole
     10 c  White vinegar
  1 1/2 c  Pickling salt
    1/4 c  Honey
      4 qt Plus 2 cups water
 
  Cut two small slits in each pepper. You may want to wear gloves to
  prevent burning 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 2 cups water and all remaining
  ingredients excpet honey; simmer 15 minutes, then add honey. Remove
  garlic. Pack peppers into hot 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 a boiling
  water bath. Yield: 16 half-pints or 8 pints.