Pickled Sweet Peppers

• 5 large sweet red peppers
• 8 banana peppers (about 1 pound)
• 1 medium onion, thinly sliced
• 8 garlic cloves, peeled
• 4 teaspoons canola oil
• 2-1/2 cups water
• 2-1/2 cups white vinegar
• 1-1/4 cups sugar
• 2 teaspoons canning salt

1. Cut red and banana peppers into strips, discarding seeds. Pack peppers into 5 hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars.
2. In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

sweet red peppers, peppers, onion, garlic, canola oil, water, white vinegar, sugar, canning salt

Taken from www.tasteofhome.com/recipes/pickled-sweet-peppers/ (may not work)