Ingredients
4 quarts long red, green or yellow peppers (Hungarian, Banana, etc.)1-1/2 cups canning salt4 quarts plus 2 cups water, divided10 cups white vinegar1/4 cup sugar2 garlic cloves, peeled
Preparation
Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; cover and refrigerate overnight. Drain; rinse and drain thoroughly.
Pack peppers into hot 1-quart jars to within 1/2 in. of the top. In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
