Pickled Peppers

Mushroom Mary's Note:

I use whatever peppers I have in the garden, usually banana, green, yellow, red, salsa and Hungarian. The more color the prettier.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 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

Directions:

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