3 c. sugar
3 c. water
1 qt. white vinegar
Yellow semi-sweet peppers, cut in rings
Salt
Oil Garlic
Dill heads or dill salt

Wearing rubber gloves, cut up semi-sweet peppers. They can burn skin. Be careful.

Boil sugar, water and white vinegar. Drop pepper rings into boiling solution, until tender but crisp. Using tongs, put peppers into sterilized pint jars. Leave room at top. Add to each jar 1 teaspoon salt, 1 clove garlic, 1 head dill weed or 1 teaspoon dill salt and 1 teaspoon oil. Fill jars with the boiled solution. Place hot sterilized canning lids on. Seal. (Follow directions for canning.)