3 lbs. green pepper, 7 to 9 lg.
2 1/2 c. apple cider vinegar
2 1/2 c. water
1 1/4 c. sugar
4 tsp. salad oil
2 tsp. salt
8 cloves garlic, peeled

Wash peppers. Remove seeds and white seams. Cut lengthwise into strips. Combine vinegar, water and sugar in saucepan, simmer 5 minutes. Meanwhile, pack peppers lengthwise into clean hot jars. To each jar add 2 cloves of garlic, 1 teaspoon salad oil and 1/2 teaspoon salt. Pour hot liquid over peppers. Seal at once. Process in boiling bath for 5 minutes. Makes 4 pints. I use sweet banana peppers or Cubanella.