Categories: pickles-relish

Ingredients

• 4 lb. hot, long red, green or yellow peppers
• 3 lb. red or green bell peppers or combination, cut into strips
• 5 cups white vinegar (5% acidity)
• 1 cup water
• 2 Tbsp. sugar
• 4 tsp. pickling salt
• 2 cloves garlic

Directions

1. Wash peppers. Cut two to four small slits in each hot pepper. Blanch hot peppers in boiling water for 3 minutes. Cool in ice water. Drain well. Flatten hot peppers with a wooden spoon. Boil for 5 minutes.
2. In a 4- to 6- quart saucepan, combine all remaining ingredients, except bell peppers. Bring to a boil over medium-high heat. Boil 5 minutes. Firmly fill hot pint jars with flattened hot peppers and bell pepper strips, leaving 1/2-inch headspace. Add hot vinegar mixture, leaving 1/2-inch headspace. Remove garlic, if desired. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and screw bands on firmly. Process in boiling water canner for 10 minutes.

3. makes 12 pints

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