Pickled Hot Peppers By The Pint - cooking recipe

Ingredients

1 c. white vinegar
1/2 c. water
1 garlic clove
1/2 tsp. mustard seed
1/2 tsp. pickling salt
2 c. hot peppers, seeded, cut in strips or circles

Preparation

In non-aluminum saucepan, heat vinegar and water for each pint of peppers.
Into each sterilized pint jar, place 1 clove garlic, 1/2 teaspoon mustard seed, 1/2 teaspoon of pickling salt and 2 cups hot peppers.
Leave 1/2-inch headspace.
Remove air bubbles. Seal.
Process BWB for 5 minutes.
Adjust seals.
Cool untouched for 12 hours.