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1
Sterilize jars: wash 5 pint (2-cup) canning jars with new 1- or 2-piece lids in hot, soapy water and rinse well.
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2
Place jars on a rack in a large kettle.
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3
(Jars should not touch the bottom of the kettle.)
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4
Fill kettle with water until jars are completely covered.
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5
Bring to a boil and boil 15 minutes.
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6
Leave jars in the hot water, removing them with tongs as you fill them.
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7
Place lids in a large saucepan and cover with water.
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8
Bring to a boil and boil 5 minutes.
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9
Leave lids in hot water, taking them out as you need them.
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10
Bring a large kettle 1/4 full of lightly salted water to a boil and add the peppers.
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11
Simmer until tender, about 10 minutes.
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12
Drain and set aside.
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13
Return kettle to the heat and add the vinegar, sugar and salt.
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14
Bring to a boil, stirring, and add the peppers.
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15
Return to a boil.
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16
Place 1 clove of garlic and 1 teaspoon of olive oil in each jar and pack the peppers gently into the jars, leaving about 1/4inch of space below the lip.
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17
Pour enough liquid into the jars to cover the peppers.
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18
Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
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19
Fill a large kettle fitted with a rack halfway with water and bring to a boil.
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20
Meanwhile, bring a teapot full of water to a boil.
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21
Place the filled jars on the rack (they must not touch -- work in batches if necessary) and pour in boiling water from the teapot until jar tops are covered by 2 inches.
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22
Bring to a boil and boil 10 minutes.
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23
Using tongs, remove jars from the kettle.
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24
Using potholders, tighten lids.
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25
Allow to cool.
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26
Store in a cool, dark place.
