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Pickled Bell Peppers
Yield: About 9 pints
7 lbs firm bell peppers
3-1/2 cups sugar
3 cups vinegar (5 percent)
3 cups water
9 cloves garlic
4-1/2 tsp canning or pickling salt
Wash peppers, cut into quarters, remove cores and seeds, and cut
away any blemishes. Slice peppers in strips. Boil sugar, vinegar,
and water for 1 minute. Add peppers and bring to a boil. Place 1/2
clove of garlic and 1/4 teaspoon salt in each sterile half-pint
jar; double the amounts for pint jars. Add pepper strips and cover
with hot vinegar mixture, leaving 1/2-inch headspace.
Adjust lids and process pints in a boiling water bath for:
0 - 1,000 ft 5 minutes
1,001 - 6,000 ft 10 minutes
Above 6,000 ft 15 minutes
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Pickled Bell Peppers 02