Rinse peppers under cold water

On each pepper, cut a small slit on each side

In a large bowl, combine 12 cups of water, 1 cup of pickling salt.

Place peppers in salt water and keep in fridge overnight, at least 12 hours.

Dump out salt water and rinse peppers

In a large sauce pan, mix together 2 cups of water, 3 tbsp of sugar, 1 1/2 tsps of horseradish, 2 peeled, whole garlic cloves, and 6 cups of vinegar.

Bring to boil and then turn down heat and simmer for 15 minutes.

While mixture is simmering, begin to put peppers into hot, sanitized jars. Make sure to leave 1/2' of space at the top of the jar.

Once mixture is done simmering, remove garlic cloves and ladle it into each jar leaving a 1/2" of space at the top.

Using a utensil, remove air bubbles from in and around peppers. Clean the jar rims with a clean, damp cloth or paper towel, and then place the seals on securing with rings. Adjust the ring until it is just tight, does not need to be over tightened.

Place all the jars on the canning rack that is sitting above the water. Make sure they are evenly placed and then carefully lower them into the boiling water. Water needs to cover the jars by at least 1" when they are submerged. Cover with lid and let the jars boil for 10 minutes. After 10 minutes, turn off the stove and take the lid off. Let the jars sit for 5 minutes, then take them out and let them cool on the counter undisturbed for 12 hours.

After 12 hours, check to make sure they've sealed, tighten down bands, lable and store!