Pickled hot peppers
4 lb. hot long red, green, or yellow peppers
3 lb. sweet red and green peppers, mixed
5 cups vinegar (5%)
1 cup water
4 tsp. canning or pickling salt
2 tbsp. sugar
2 cloves garlic
Yield--About 9 pints
Wash peppers. Peel as described in previous recipe for "Pickled Peppers". If small peppers are left whole, slash 2 or 4 slits in each. Quarter large peppers. Flatten small peppers. Fill jars, leaving 1/2-inch headspace. Combine and heat other ingredients in boiling water and simmer 10 minutes. Remove garlic. Add pickling solution over peppers, leaving 1/2-inch headspace. Adjust lids and process jars for 10 minutes.