Categories: pickles-relish
Ingredients
- 4 lb. hot, long red, green or yellow peppers
- 3 lb. red or green bell peppers or combination, cut into strips
- 5 cups white vinegar (5% acidity)
- 1 cup water
- 2 Tbsp. sugar
- 4 tsp. pickling salt
- 2 cloves garlic
Directions
- Wash peppers. Cut two to four small slits in each hot pepper. Blanch hot peppers in boiling water for 3 minutes. Cool in ice water. Drain well. Flatten hot peppers with a wooden spoon. Boil for 5 minutes.
- In a 4- to 6- quart saucepan, combine all remaining ingredients, except bell peppers. Bring to a boil over medium-high heat. Boil 5 minutes. Firmly fill hot pint jars with flattened hot peppers and bell pepper strips, leaving 1/2-inch headspace. Add hot vinegar mixture, leaving 1/2-inch headspace. Remove garlic, if desired. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and screw bands on firmly. Process in boiling water canner for 10 minutes.
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makes 12 pints