Hot and Sweet Pickled Peppers

Ingredients

Directions

Wash peppers and slice into rings.

You can remove core and seeds or leave intact.

In a 6 to 8 quart saucepan, combine sugar, vinegar, water and pickling salt.

Bring to a boil.

Add sliced peppers and return to a boil.

Remove from heat.

Place a clove of garlic in each hot, sterilized pint jar.

Use tongs to immediately fill jars with hot peppers.

Fill jars with brine, leaving 1/2-inch headspace.

Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles.

Wipe jar tops and threads clean.

Place hot lids on jars and screw bands on firmly.

Process in boiling water canner for 5 minutes.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.