7 - 9 lg. red or green bell peppers
Boiling water
2 1/2 c. water
2 1/2 c. apple cider vinegar
1 1/4 c. gran. sugar
8 cloves garlic
4 tsp. salad oil
2 tsp. salt

Wash peppers, remove stems and seeds. Cut in 3/4" strips. Place pepper strips in a bowl. Cover with boiling water. Let stand 5 minutes; drain. Combine vinegar, water and sugar in a saucepan and simmer 15 minutes. Meanwhile, pack peppers into clean, hot jars. To each jar, add 2 cloves garlic, 1 teaspoon salad oil and 1/2 teaspoon salt. Pour hot liquid over peppers to 1/2" from top (be sure peppers are covered). Cap each jar at once with hot caps. Makes 4 pints. When ready to serve, refrigerate 12 hours prior to ensure crispness.