1 peck of banana peppers

Mix in large pot: 2 c. sugar 1 c. oil 2 c. vinegar 1/2 tsp. garlic salt 1 tsp. salt

Boil for 5 minutes; add peppers. Wear rubber gloves to clean and cut up peppers. Wash peppers in cool water. Cut stems off; slice into 1/2 inch rings.

Place in pot with mixture. Cook until peppers are soft and wilty. Put into sterile jars. Process in hot bath canner for 15 minutes.

NOTE: Can use equal amounts of jalapeno peppers, banana peppers and green peppers.