7 lb Firm bell peppers
3 1/2 c  Sugar
3 c  Vinegar (5 percent)
3 c  Water
9    Garlic cloves
4 1/2 ts Canning or pickling salt

Yield: About 9 pints

Procedure: 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.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Bell Peppers in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at
Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.
=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of