Pickled Sweet Peppers

Pickled Sweet Peppers

12-14 Sweet peppers (mix of green, red, orange, yellow banana)

2 or so jalapeno peppers if desired

1 or more onions, thinly sliced

8  garlic cloves, peeled

4 teasp. olive oil

2 1/2 cups water

2 1/2 cups organic vinegar

1 1/4 cups organic sugar

2 teasp. salt  

Cut peppers into strips, discarding seeds, mixing colors & types, pack into five hot pint jars to within 1/2" of top.  Divide onion, garlic and oil among jars.  

In a large saucepan, bring water, vinegar, sugar, and salt to a boil.  Carefully ladle or pour hot liquid over peppers, leaving 1/2" headspace.  Remove air bubbles, wipe rims.  Put lids& bands on jars, until fingertip tight.  

Place jars into canner with simmering water, completely covering with water.  Bring to gentle boil, process for 15 min. remove jars and cool.