Pickled Peppers(Hot Or Sweet) - cooking recipe

Ingredients

3 to 4 lb. sweet or hot peppers
1 2/3 c. cooking, canning and pickling salt or noniodized salt
5 qt. water
1/4 c. sugar
1 qt. white vinegar
1 c. water
2 cloves garlic, split

Preparation

Wash peppers.
Cut lengthwise into quarters (I leave hot peppers whole).
Place peppers in large glass or ceramic bowl (I use large crock).
In large kettle, combine cooking, canning, and pickling salt and 5 cups water.
Heat until salt dissolves.
Cool salt water, then pour over peppers.
Let stand overnight or for 12 to 14 hours.
Drain.
(I usually leave in salt water 8 hours.) Pack into hot sterilized pint jars.
In 3 quart saucepan, combine sugar, vinegar, 1 cup water and garlic.
Simmer for 10 minutes. Pour over peppers in jars, filling to 1/4-inch from top.
Remove air bubbles.
Wipe rims of jars.
Heat flat metal lids (one at a time) for 30 seconds in boiling water.
Remove and place on jars. Screw on rings.