sliced banana peppers (fill jar 3/4 full)
3 1/2 to 4 cups of white distilled vinegar
1/2 cup water
2 tsp. pickling salt (regular salt turns peppers brown)
4 tbsp. sugar
1 or 2 garlic cloves
2 dill stems

Boil vinegar, water, salt, sugar, and garlic for 10 to 15 minutes. Sterilize jars. Fill jars with sliced peppers and dill. After boiling mixture pour into jar, over peppers. Leave or remove garlic cloves. Seal and store in refrigerator.

Makes 1-quart (2 pints).

Submitted by: Carson Thetford