Pickled Hot Peppers
2 lbs. 3 to 5 inch hot peppers
Boiling water
2 1/2 C. distilled white vinegar
2 1/2 C. water
1 C. granulated sugar
8 cloves garlic
2 t. pickling salt
Wash peppers thoroughly. Cut off stem end only, trimming longer pepper to fit jar, if necessary. Place peppers in bowl; cover with boiling water. Let stand 5 minutes; drain.
Combine vinegar, water & sugar in saucepan; heat to boiling, then simmer 5 minutes.
Pack peppers in clean, hot jars. To each jar add 2 cloves garlic and 1/2 teaspoon salt. Pour simmering liquid over peppers to within 1/2 inch of top making sure vinegar solution covers peppers.
Cap each jar at once. Process 10 minutes in boiling water bath for 5 to 7 minutes.
Makes 4 pints.
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