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Pickled Peppers

From Farm Where Life is Good

<p>Sometimes a sub-sandwich or wrap-sandwich just needs a little pizzaz. 3-4 slices of pickled peppers is just the key. And being a capsaicin (i.e. (E)-N-(4-Hydroxy-3-methoxybenzyl) -8-methylnon-6-enamide, trans-8-Methyl-N-vanillylnon -6-enamide) wimp, I need the sweet ones to start with. So, I sneak only a little bit of fire in these beauties!</p>
Source: Ball Complete Book of Home Preserving (Entered by Lara Rasmussen Anderson)
Serves: 5 pints

11 cups peppers, sliced ¼" (seeded or not)
6 cups white vinegar
2 cups water
3 cloves garlic, crushed

Step by Step Instructions
  1. Pepper options include combinations of sweet or hot; banana, jalapeno, serrano, paprika, peperoncino, habanero
  2. Prepare your jars, lids and rings.
  3. In large glass or stainless steel bowl, combine peppers and set aside.
  4. In large stainless steel sauce pan, combine vinegar, water and garlic. Bring to boil, reduce and simmer for 5-8 minutes until garlic has infused liquid.
  5. Pack peppers into ½" head space, covering peppers.
  6. Wipe rim, place lid and rings on and tighten.
  7. Place jars in steam canner, and immerse insuring covered with at least 1" water.
  8. Bring to boil, process 10 minutes.
  9. Remove canner lid, waiting 5 minutes. Remove jars to counter and allow to seal 24hrs.
  10. Remove rings, confirm sealed and store.