Cut green peppers in 3" square to fill 1 quart jar. Put 1 piece garlic and 1 hot pepper on bottom.

On top of peppers put 1 tablespoon Kosher salt and 1/2 teaspoon alum. Boil 1/3 quart white vinegar and 2/3 quart water. Pour over peppers. Boil canning lids and seal jar. Can eat in 3 weeks.