3 c. white vinegar
2 c. water
2 c. sugar
1 tbsp. mixed pickling spices (take out red pepper)
Salt
Dill tops

Wash peppers and set in ice water for 3 hours. Combine vinegar, water, sugar and pickling spices in pan and simmer for 10 minutes. Cut peppers in half and remove seeds. Pack peppers in jars. Place 1 teaspoon salt and 2 dill tops into each jar. Pour hot syrup over peppers. Seal jars and process in hot water bath for 5 minutes.

NOTE: Peppers are not hot after seeds are removed. They are very good on meat sandwiches. I like to can the peppers in pint jars - depending on the size of your family.