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Ingredients
- 7 lb Firm bell Peppers (all colors)
- 3 1/2 Cups Sugar
- 3 Cups Vinegar
- 3 Cups Water
- 9 Cloves Garlic
- 4 1/2 tsp. canning or pickling salts
Preparation
Step 1
Wash peppers, cut into quarters, remove cores and seeds, and cut away any blemishes.
Boil vinegar, sugar and water for 1 minute.
Add peppers and bring to a boil.
Place 1/2 clove of garlic and 1/4 tsp salt in each half pint (1/2)jar, double for pint jars.
Add peppers and cover with the hot vinegar mixture, leaving a 1/2" inch headspace.
Tighten lids and process 1/2 5 minutes, 10 minutes for pints.
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