Ingredients
- 3 pounds hot red, green or yellow peppers
- 3 cups distilled white vinegar
- 1 cup water
- 3 tablespoons granulated sugar
- 1 tablespoon pickling salt
- 5 cloves garlic
Preparation
Step 1
Wash peppers. Cut 2 to 4 small slits in each pepper. Blanch peppers in boiling water for 2 minutes. Immediately cool in ice water. Drain well. Lightly flatten pepper with a wooden spoon. In a 3 quart saucepan, combine vinegar and remaining ingredients except garlic. Bring to a boil ove medium-high heat. Boil for 5 minutes. Place one clove garlic in each hot pint jar. Firmly pack peppers into jars, leaving 1/2-inch headspace, immediately pour hot vinegar mixture over peppers leaving 1/2 inch headspace. Carefully runa non-metallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 10 minutes. Makes 4 to 5 pints.