Aunt Rose's Pickled Peppers

Makes 5 to 6 jars of peppers

10 - 12 red peppers

Brine:
5 cups of vinegar
5 cups of water
2 1/2 cups of sugar

6 peeled garlic cloves

This recipe can be cut in half to make about 3 jars of pickled peppers. (Roughly 2 peppers per jar).

Wash the peppers and cut them into 1/2 strips. Place the peppers in a big bowl and cover them with boiling water. Let sit for 3-5 minutes, then drain.

In a medium sauce pan, add the vinegar, water and sugar. Bring to a boil and stir until sugar is dissolved. Simmer 10 minutes and remove from heat. .

Prepare the jars and lids, by sterilizing them by pouring boiling water into them and then emptying them and letting them cool on a t-towel.

Fill the jars with the pepper strips, and then using a measuring cup, pour the brine into each jar. Leave about 1/2" at the top, and seal.

Peppers will keep for 4-6 months. They make a lovely hostess gift.