Recipe(tried): Pickled Sweet Peppers

Pickled Sweet Peppers
Any number of different peppers can be used in this recipe, banana peppers or jalapenos, together or separately. This recipe calls for two different kinds of bell peppers. Pickled Peppers are great on sandwiches, hamburgers, beans, chili, etc. Enjoy!

Yield: 6 pints
For smaller yield, halve ingredients. Processing times and other directions remain the same.

3 lbs. green bell peppers
3 lbs. red bell peppers
6 garlic cloves
3 cups sugar
2 2/3 cups white vinegar (Labled 5 percent acidity)
2 2/3 cups water
3 3/4 tsp. pickling salt

Wash peppers and cut them in half. Remove core and seeds. Slice peppers into 1/4-inch strips.

In a 6-8 quart saucepan, combine sugar, vinegar, water and pickling salt. Bring to a boil. Add sliced peppers and return to a boil. Remove from heat.

Place a clove of garlic in each hot, sterilized pint jar. Use tongs to immediately fill jars with hot peppers. Fill jars with brine leaving 1/2-inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot, sterilized lids on jars and screw bands on firmly. Process in boiling water canner for 5 minutes.