1/4 bushel hot peppers
1 cup sugar
8 cups cider vinegar
1 heaping tbsp. celery seed
1 heaping tbsp. mustard seed
1/2 tsp. ground cloves
2 tsp. garlic powder

Make cuts in peppers or cut into pieces. (Cover with 1/2 cup salt and boiling water for 1 hour.) Drain peppers well. Pack into hot jars.

Pour in boiling vinegar mixture and 1/8 teaspoon pickle crisp and seal. Process for 5 minutes in a boiling water bath.

Submitted by: Ben Marsee