3 qts. water
1 qt. white vinegar
Scant c. of pickling salt
Onion slices
Garlic cloves, chopped
Hungarian yellow peppers (sweet & hot, 1 to 2 pecks approx., sorted)

Slice rings with seeds in food processor. Pack tightly in canning jars with garlic and onion. Combine brine in kettle, bring to boil and pour over rings. Adjust seal and rings. Put in water bath for 10 minutes. Cool away from draft until jars seal.

If too many rings brine may be doubled or tripled to use all remaining peppers.