Pickled Sweet Peppers

1. 1

   Wash peppers and cut them in half.

2. 2

   Remove core and seeds. Slice peppers in 1/4-inch strips.

3. 3

   In a 6 to 8-quart saucepan, combine sugar, vinegar, water and pickling salt.

4. 4

   Bring to a boil. Add sliced peppers and return to a boil.

5. 5

   Remove from heat. Place a clove of garlic in each hot, sterilized pint jar.

6. 6

   Use tongs to immediately fill jars with hot peppers.

7. 7

   Fill jars with brine, leaving 1/2-inch headspace.

8. 8

   Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles.

9. 9

   Wipe jar tops and threads clean.

10. 10

    Place hot lids on jars and screw bands on firmly.

11. 11

    Process in boiling water canner for 5 minutes. Yield: 6 pints.

* Per serving · 4 servings · Values may vary.

No additional tips available.