CRISPY PICKLED PEPPERS Sue Boyer

1 bushel peppers, Hungarian Wax, Romanian, or banana

1 gal. vinegar

2 gal. water

¾ cup salt

¾ cup sugar

3 tab. pickling spice

garlic, opt.

fresh dill

Wash and scald jars. In bottom of each jar place a clove of garlic and some fresh dill. Wash and scrub whole peppers. Remove blossom ends. Then cut them in half and remove seeds. Drop into a large bowl with very cold water (Use some ice.). Lift peppers out of cold water and put directly into jars. When filled turn jars upside down to drain. While working on peppers prepare liquid in a large kettle. Mix vinegar, water, salt and pickling spice. Heat. When jars are filled pour in boiling hot liquid, remove air bubbles with a knife, and seal. Put a towel around ALL the jars together to keep them warm and seals to pop. (I prefer using more vinegar than in this recipe; about 1½ gal. of water to a gal. of vinegar. Also, in each jar I use 3 cloves of garlic, softened in the liquid while being heated, and my own mix of spices in the heated liquid. I use one or two hot peppers in each jar.)