Dilled Pickled Peppers - cooking recipe

Ingredients

Brine
1 gallon water
1 quart white vinegar
1 cup salt
1 cup oil
Peppers
3 lbs yellow hot peppers
8 sprigs fresh dill or 8 teaspoons dill weed
8 garlic cloves
8 teaspoons alum

Preparation

Sterilize jars.
Mix brine ingredients and heat to a boil.
Wash peppers and cut in half or quarters length wise removing the seeds.
Heat lids.
Pack peppers tightly in quart jars.
Add 1 sprig of fresh dill or 1 tsp of dill weed to each jar.
Add a clove of garlic to each jar.
Add 1 tsp (scant) of alum to each jar.
Fill each jar to within 1/2\" of the top with the boiling brine.
Wipe rim of jar, place lids and screw on bands finger-tip tight.
Process in boiling water bath five minutes up to 1000 feet in elevation; ten minutes up to 6000 feet; fifteen minutes over 6000 feet.
When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid. Wait 5 minutes before removing jars.
Using a jar lifter, remove the jars one at a time, being careful not to tilt the jars. Carefully place them directly onto a towel or cake cooling rack, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled.