Peter Piper's Pickled Peppers Pickled Yellow Banana Peppers

I just had to name this recipe like that.
This is a really good pickled pepper recipe.

Ingredients:
4 quarts long red, green or yellow peppers
(Hungarian, Banana or other varieties)
1 1/2 cups canning salt
4 1/2 quarts water, divided
1/4 cup sugar
2 tablespoons prepared horseradish
2 cloves garlic
2 1/2 quarts vinegar

Directions:
Cut two small slits in each pepper. 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 remaining ingredients in a large saucepan.
Simmer 15 minutes. Discard garlic. Bring pickling liquid to a boil.
Pack peppers into hot jars, leaving 3/4-inch headspace.
Ladle hot liquid over peppers, leaving 1/4-inch headspace.
Remove air bubbles. Adjust two-piece caps.
Process half-pints and pints 10 minutes in a boiling-water canner.
Yields about 16 half-pints or 8 pints.