Instructions: Leave peppers whole or cut into 1-inch pieces. Combine peppers. Place vinegar, 2 cups water and garlic in large pan. Bring mixture to boil; reduce heat and simmer 5 minutes. Discard garlic.

Pack peppers into hot jars, leaving 1/4-inch head space. Ladle hot pickling liquid over peppers, leaving 1/4-inch head space. Remove air bubbles with a chopstick or nonmetal spatula. Adjust lids. Process pints 10 minutes in boiling water canner.

Remove jars immediately and let sit on counter until cool. Press middle of each cap; if it does not bounce back, jar is sealed. If it does pop back, either store jar in refrigerator and eat soon or reprocess with new lid.

This recipe yields 5 pints.

Yield: 5 pints

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