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.