1 qt. water
1 qt. vinegar
3/4 c. firmly packed brown sugar
6 tbsp. salad oil
2 tbsp. salt
6 cloves garlic
Dill for 6 jars
12 med. green peppers, cut into 1/8's
6 pt. canning jars

Combine water and vinegar - boil - place 2 tablespoons sugar, 1 tablespoon oil, 1/2 teaspoon salt, 1 garlic clove, sprig of dill in each jar.

Stuff peppers into jars. Pour in hot liquid. Seal jars securely. Let stand at room temperature at least 1 week. Turn jars upside down each day to mix flavor.