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Pickled Bell Peppers

Ingredients
  • 7 pounds firm bell peppers
  • 3-1/2 cups sugar
  • 3 cups vinegar (5 percent)
  • 3 cups water
  • 9 cloves garlic
  • 4-1/2 tsp canning or pickling salt
Instructions

Yield: About 9 pints. Wash peppers, cut into quarters, remove cores and seeds, and cut away any blemishes. Slice peppers in strips. Boil sugar, vinegar, and water for 1 minute. Add peppers and bring to a boil. Place 1/2 clove of garlic and 1/4 teaspoon salt in each sterile half-pint jar; double the amounts for pint jars. Add pepper strips and cover with hot vinegar mixture, leaving 1/2-inch headspace. Adjust lids and process pints in a boiling water bath for: 0 - 1,000 ft 5 minutes 1,001 - 6,000 ft 10 minutes Above 6,000 ft 15 minutes

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