2 1/2 lb. peppers
2 c. sugar
2 c. cider vinegar
2 c. water
1/2 tsp. celery seed
1/2 tsp. mustard seed
2 cloves garlic, crushed
1 tsp. salt

Wash and remove seeds. Cut in strips. Cook 3 minutes in boiling water. Drain. Add to all ingredients boiling. Simmer 5 minutes. Pack peppers in jar, cover with pickling mixture. Seal and process in boiling water bath--pints for 10 minutes, quarts for 15 minutes.