Instructions: 1) Pack peppers in clean hot jars, cover with boiling water and let stand.

(use (4) 16 oz. canning jars)

2. Combine sugar, vinegar and 2 cups water in a pan, heat to boiling and then simmer for 5 minutes.

3. Drain water from peppers in jars and add 2 cloves of garlic, 1 tsp. salad oil and 1/2 tsp. salt to each jar.

4. Pour boiling vinegar mixture over peppers to 1/8 inch of top. Seal and process 5 minutes in boiling water bath.

Just a note - these peppers stay crisp and crunching in the jar and are great in salads made in the winter. If not used in one year they do have a tendency to get a little limp, but still taste good.

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