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CANNING RECIPE:
Hot Hungarian Pickled Peppers

4-quarts Hungarian or Banana peppers
1 -cup pickling salt
4-quarts water
10-cups 5% vinegar
2-cups water
-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 headspace
Ladle hot liquid over peppers leaving headspace
Remove air bubbles with a non-metallic utensil
Put on caps
Process 10 minutes in a boiling-water canner

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