3 lb. green bell peppers
3 lb. red bell peppers
6 cloves garlic
3 cups sugar
2 2/3 cups white vinegar (labeled 5% acidity)
2 2/3 cups water
3 1/4 tsp. pickling salt

Wash peppers and cut them in half. Remove core and seeds. Slice peppers in 1/4-inch strips.

In a 6 to 8-quart saucepan, combine sugar, vinegar, water and pickling salt. Bring to a boil. Add sliced peppers and return to a boil. Remove from heat.

Place a clove of garlic in each hot, sterilized pint jar. Use tongs to immediately fill jars with hot peppers.

Fill jars with brine, leaving 1/2-inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly.

Process in boiling water canner for 5 minutes.

Makes 6 pints.