Pickled Peppers Recipe #314799
Pickled Peppers Works for Hungarian, Banana, Other Varieties.
found this on the Clemson Extension site. The little bit of sugar
think will be a good thing. I trust the formula even with the
processing time.

2 days prep
8 pints

4 quarts peppers (long red, green or yellow)

1 1/2 cups salt

2 tablespoons horseradish (prepared but not creamy)
2 garlic cloves
10 cups vinegar (5%)
2 cups water
1/4 cup sugar

1. Wash and drain peppers. Cut 2 small slits in each pepper. Dissolve salt in 1 gallon water. Pour over peppers and let
 set for 12 to 18 hours in refrigerator.
2. Drain peppers, and discard salt water. Rinse again and thoroughly.
3. Combine remaining ingredients; simmer 15 minutes. Remove garlic.
4. Pack peppers into sterilized hot jars, leaving ½-inch headspace.
Bring liquid to a boil. Fill jars to ½ inch from top with liquid.
6. Remove air bubbles.
7. Wipe jar rims.
8. Adjust lids.
9. Process 10 minutes in a boiling water bath canner.

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Tried this in 2008 for the first time.  Late September with a hodgepodge of peppers.  I'll let you know how these turn out.  I did 5 quarts of hot peppers, 5 quarts of banana peppers, and 3.5 quarts of sweet habanero peppers.