Pickled Hot Peppers with Honey & Horseradish

Directions

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 ¼ inch headspace.

Pour boiling hot pickling liquid over peppers, leaving ¼ inch headspace.

Adjust caps.

Process half-pints and pints 10 minutes pints.