3 lbs. peppers, cut in 1/2 inch pieces
boiling water
2 cups sugar
2 cups white vinegar
2 cups water
8 cloves garlic
4 teaspoon salad oil (I use Crisco oil)
2 teaspoon salt
Pack peppers in clean hot jars, cover with boiling water and let stand. (use (4) 16 ounce canning jars)
Combine sugar, vinegar and 2 cups water in a pan, heat to boiling and then simmer for 5 minutes.
Drain water from peppers in jars and add 2 cloves of garlic, 1 teaspoon salad oil and 1/2 teaspoon salt to each jar.
Pour boiling vinegar mixture over peppers to 1/8 inch of top. Seal and process 5 minutes in boiling water bath.
NOTE:
These peppers stay crisp and crunching in the jar and are great in salads made in the winter. If not used in one year they do have a tendency to get a little limp, but still taste good.