Pickled Whole Hot Peppers - cooking recipe

Ingredients

3 lb. (3 to 5-inch) hot red, green or yellow peppers
3 c. Heinz distilled white vinegar
1 c. water
3 Tbsp. granulated sugar
1 Tbsp. pickling salt
4 cloves garlic

Preparation

Wash peppers.
Cut 2 to 4 small slits in each hot pepper. Blanch hot peppers in boiling water for 3 minutes.
Immediately cool in ice water.
Drain well.
Lightly flatten hot peppers with a wooden spoon.
In a 3-quart saucepan, combine vinegar and remaining ingredients except garlic.
Bring to boil over medium-high heat. Boil for 5 minutes.
Place one clove of garlic in each hot pint jar.
Firmly pack peppers into jars, leaving 1/2-inch headspace. Immediately pour hot vinegar mixture over peppers, leaving 1/2-inch headspace.
Carefully run a non-metallic utensil down inside of jars to remove trapped air bubbles.
Wipe jar tops and threads clean.
Place hot lids on jars and screw bands on firmly.
Process in boiling water canner for 10 minutes.
Makes about 4 to 5 pints.