Pickled Peppers

• 6 lbs of assorted sweet peppers
• 6 garlic cloves
• 3 cups sugar
• 3 cups white vinegar
• 3 cups water
• 3 teaspoons canning salt or 3 teaspoons kosher salt

1. Wash and core peppers.
2. Cut in halves, strips or rings.
3. I like the halves for easy sandwich making and the rings for pizza.
4. In a large pot combine sugar, salt, vinegar and water.
5. Bring to a boil.
6. Add the peppers and return to a boil.
7. Remove from heat.
8. Put 1 clove of garlic into each clean, hot, sterilized pint jar.
9. Fill with hot pepper and vinegar mixture to within 1/2 inch of top.
10. Remove bubbles with a rubber spatula.
11. Wipe rims clean.
12. Screw on hot, clean lids and rims.
13. Place jars in a boiling hot water bath for 5 minutes.
14. Do not overcook or you will have soggy peppers.
15. Remove from hot water bath and place on towel on counter.
16. Allow to cool - do not retighten tops.
17. They will pop when sealed.
18. I use a small fan to cool quicker.

sweet peppers, garlic, sugar, white vinegar, water, canning salt

Taken from www.food.com/recipe/pickled-peppers-247688 (may not work)