Recipe yields 9 pint jars.

Prepare for Canning

• Wash the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing. This recipe is approved for use with 1/2 pint and pint size jars.
• Place jars in a canning pot with enough water to cover by an inch or two, cover pot, and set on high heat. It can take awhile for the water to heat, so get it started before you begin making the recipe.
• Wash the lids and rings in hot soapy water. (If you're using non-Ball brand lids, prepare as suggested by manufacturer.)

Prepare the Peppers

• Wash peppers. Remove cores and seeds then slice peppers into strips or cut into smaller pieces.
  7 lbs bell peppers
• Combine vinegar, sugar, and water in a large saucepan and heat over high heat until boiling. Boil for one minute, add peppers, return to a boil, and remove from heat.
  1 3/4 cups sugar, 3 cups water, 3 cups vinegar

Process the Jars

• While peppers are heating, remove the empty jars from the canner, draining the water back into the pot.
• Place 1 clove garlic, 1/2 teaspoon of salt, and 6-8 peppercorns in each canning jar.
  9 cloves garlic, 1 tablespoon black peppercorns, 4 1/2 teaspoons non-iodized salt
• Use a slotted spoon to transfer peppers to jars; ladle hot brine over the top of the peppers leaving a 1/2” headspace.
• Run a plastic knife around the inside of the jar to release any air bubbles. Add more liquid to the jar if necessary to maintain 1/2" headspace.
• Wipe the jar rims and set a flat lid in place. Screw a canning ring on, firmly tight.
• Use a jar lifter to transfer filled jars into warm water in a boiling water bath canner.
• Process half-pint or pint jars for 5 minutes in a water bath canner. (10 minutes for elevations between 1,001’ and 6,000’; 15 minutes over 6,000’.)
• Remove jars to a flat surface and allow to cool.