4-quarts Hungarian or Banana peppers 1 ½-cup pickling salt 4-quarts water 10-cups 5% vinegar 2-cups water ¼-cup sugar 2-cloves garlic

Cut 2 small slits into each pepper
Dissolve the pickling salt 4-quarts of water
Pour over peppers in a large bowl or pot
Weigh down with a seal tight bag full of water in it to keep peppers submerged
Let stand 12-18 hours in a cool place
Drain, rinse and then drain thoroughly again
Combine remaining ingredients in a medium saucepot; simmer for 15 minutes
Remove garlic
Pack peppers in hot jars leaving ¼” headspace
Ladle hot liquid over peppers leaving ¼” headspace
Remove air bubbles with a non-metallic utensil
Put on caps
Process 10 minutes in a boiling-water canner

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