12 sweet red peppers
2 cups sugar
1 quart distilled white vinegar
1 tablespoon McCormicks mixed pickling spice

In a saucepan, combine vinegar, sugar and pickling spice. Bring to a boil; reduce heat and simmer for 5 minutes.

Meanwhile, wash and core peppers and cut into 1/2 inch strips. Pack pepper strips into sterilized canning jars.

Ladle vinegar mixture over the peppers to cover, leaving 1/2 inch headspace. Wipe rims of jars clean and adjust lids according to manufacturer's directions.

Process in a boiling water bath canner for 10 minutes. Remove and cool for 24 hours on a cloth. Store in a cool dark place or at least 3 weeks before using.

Makes about 3 pints.

Submitted by: Belle