Hot and Sweet Pickled Peppers

• 6 pounds banana peppers
• 6 cloves garlic
• 3 cups sugar
• 223 cups white vinegar 5 % acidity
• 223 cups water
• 3 3/4 teaspoons pickling salt

1. Wash peppers and slice into rings.
2. You can remove core and seeds or leave intact.
3. In a 6 to 8 quart saucepan, combine sugar, vinegar, water and pickling salt.
4. Bring to a boil.
5. Add sliced peppers and return to a boil.
6. Remove from heat.
7. Place a clove of garlic in each hot, sterilized pint jar.
8. Use tongs to immediately fill jars with hot peppers.
9. Fill jars with brine, leaving 1/2-inch headspace.
10. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles.
11. Wipe jar tops and threads clean.
12. Place hot lids on jars and screw bands on firmly.
13. Process in boiling water canner for 5 minutes.

banana peppers, garlic, sugar, white vinegar, water, pickling salt

Taken from recipeland.com/recipe/v/hot-sweet-pickled-peppers-39708 (may not work)