Hot Pickled Sweet Peppers

From BH&G Canning. OH, WOW!

• Ready In: 1 hr 45 mins
• Yields: 6 pints

Ingredients

• 4 1⁄2 lbs green sweet peppers or 4 1⁄2 lbs red sweet peppers or 4 1⁄2 lbs yellow sweet peppers
• 1 1⁄2 lbs  hot peppers (can be mixed variety)
• 6 1⁄2 cups white vinegar or 6 1⁄2 cups cider vinegar
• 1 1⁄3 cups water
• 2⁄3 cup sugar
• 4  teaspoons pickling salt
• 3  garlic cloves, peeled

Directions

1. Cut sweet peppers into quarters; remove stem, seeds and membranes.
2. Place cut side down on a foil lined large baking sheet.
3. Bake at 450° for 20 minutes, or till skins become bubbly and dark.
4. Place peppers in clean brown paper bag, roll down top tight and let set 10 minutes.
5. When cool enough to handle, peel skin from peppers gently; set aside.
6. Remove stems and& seeds from hot peppers; slice into rings.
7. In a saucepan combine vinegar, water, sugar, salt and garlic.
8. Heat to boiling; reduce heat and simmer uncovered 10 minutes.
9. Remove garlic.
10. Place sweet and hot peppers in hot, sterile jars leaving 1/2-inch head space.
11. Pour hot liquid over peppers, leaving 1/2-inch head space; remove air bubbles.
12. Wipe jar rims, adjust lids and process in boiling water bath 15 minutes for pints.