Categories: Canning & Pickling

Ingredients

• 2 pounds peppers
• boiling water
• 2 1/2 cups distilled white vinegar
• 2 1/2 cups distilled water
• 1 cup granulated sugar
• 4 cloves garlic whole
• 4 teaspoons vegetable oil
• 2 teaspoons canning & pickling salt
• Pickle Crisp to help keep crisp (optional)

Directions

1. 4 pint jars sterilized with rings and lids

2. Wash peppers thoroughly.

3. Cut off stems and slice into rings.

4. Combine vinegar, water and sugar then simmer 5 minutes.

5. Place 1 clove garlic, 1 teaspoon oil and 1/2 teaspoon salt.

6. Pack peppers into jars.

7. Add 1/4 teaspoon pickle crisp to each pint jar.

8. Pour simmering liquid over peppers to within 1/2 inch of top making sure vinegar solution covers peppers.

9. Cap each jar at one.

10. Process 10 minutes in boiling water bath OR steam canner.

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