Pickled Peppers

From The Old Farmer's Almanac Everyday Cookbook

Pickles and Preserves Recipes

Yield: Makes 1 quart.

When you only want a few, this recipe will do nicely.

• 1 teaspoon pickling salt
• 1 tablespoon sugar
• 2 cloves garlic
• 4 cups seeded, sliced peppers (sweet red, yellow, and green, and a few hot peppers if desired)
• 1-1/4 cups white vinegar
• 1 cup boiling water (approximate)

Place the salt, sugar, and garlic in a sterilized quart jar. Pack the peppers firmly into the jar, with the skins facing out. Pour in the vinegar. Fill the jar to within 1/2-inch of the top with boiling water. Seal and process in a boiling-water bath for 5 minutes; start counting the processing time when the water starts to boil. Set aside to cool undisturbed for 12 hours.

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