4 lbs. hot long red, green, or yellow peppers
3 lbs. sweet red and green peppers
5 c. vinegar 5%
1 c. water
4 tbsp. canning or pickling salt
2 tbsp. sugar
2 cloves garlic

If small peppers are left whole, slash 1 1/2 to 2 slits in each. Quarter large peppers. Blanch in boiling water and peel. Cool. Flatten small peppers. Fill jars leaving 1/2-inch headspace.

Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Pour hot pickling solution over peppers, leaving 1/2 inch headspace. Adjust lids and process. Process in boiling water canner for 15 minutes for half pints or pints.

Makes 9 pints.