Peter Piper'S Pickled Peppers - cooking recipe

Ingredients
    distilled white vinegar
    water
    green pepper
    fresh garlic
    bay leaf
    salt
Preparation
    Carefully wash green peppers and remove seeds.
    Slice and pack in STERILIZED pint-sized canning jars with 2 to 3 cloves of garlic, 2 bay leaves, and 1/2 teaspoon salt in each jar.
    Bring equal parts of water and vinegar to a boil and pour over peppers in jars.
    Seal immediately.
    Cool and store in refrigerator.
    Keeps for a few months.
    For longer storage, process for 10 minutes in a boiling water bath.

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