Recipe: Pickled Bell Peppers

This is for bell peppers, but would work for banana peppers, too. I am sorry, I don't have the Heinz one. This is from USDA.

PICKLED BELL PEPPERS
Yield: About 9 pints

7 lb. firm bell peppers
3 l/2 cups sugar
3 cups vinegar (5% acidity)
3 cups water
9 cloves garlic
4 l/2 tsp. canning or pickling salt

Wash peppers, cut into quarters, remove cores and seeds, and cut away any blemishes. Slice peppers in strips.

Boil vinegar, water and sugar for 1 minute. Add peppers and bring to a boil.

Place 1/2 clove of garlic and 1/4 teaspoon salt in each hot sterile half-pint jar (see sterilization directions following processing times); double the amounts for pint jars. Add pepper strips and cover with hot vinegar mixture, leaving 1/2-inch headspace. Adjust lids and process. Can only in half pints or pints for safety.

RECOMMENDED PROCESS TIMES FOR PICKLED BELL PEPPERS IN A BOILING-WATER CANNER
5 minutes if using boiled, sterilized jars.
If you use clean washed jars, then process 10 minutes.