7 Pounds Firm bell peppers
3-1/2 cups Sugar
3 cups Vinegar (5 percent)
3 cups Water
9 Garlic cloves
4-1/2 teaspoons Canning or pickling salt
Yield: 9 Pints
Wash peppers, cut into quarters, remove cores and seeds, and cut away any blemishes. Slice peppers in strips. Boil sugar, vinegar, and water for 1 minute. Add peppers and bring to a boil. Place 1/2 clove of garlic and 1/4 teaspoon salt in each sterile half-pint jar; double the amounts for pint jars. Add pepper strips and cover with hot vinegar mixture, leaving 1/2-inch headspace.