Hot Pickled Sweet Peppers

1. 1

   Cut sweet peppers into quarters; remove stem, seeds and membranes.

2. 2

   Place cut side down on a foil lined large baking sheet.

3. 3

   Bake at 450 for 20 minutes, or till skins become bubbly and dark.

4. 4

   Place peppers in clean brown paper bag, roll down top tight and let set 10 minutes.

5. 5

   When cool enough to handle, peel skin from peppers gently; set aside.

6. 6

   Remove stems and& seeds from hot peppers; slice into rings.

7. 7

   In a saucepan combine vinegar, water, sugar, salt and garlic.

8. 8

   Heat to boiling; reduce heat and simmer uncovered 10 minutes.

9. 9

   Remove garlic.

10. 10

    Place sweet and hot peppers in hot, sterile jars leaving 1/2-inch head space.

11. 11

    Pour hot liquid over peppers, leaving 1/2-inch head space; remove air bubbles.

12. 12

    Wipe jar rims, adjust lids and process in boiling water bath 15 minutes for pints.

* Per serving · 4 servings · Values may vary.