pickled peppers 10-cups banana or jalapeno peppers 2-cloves garlic 4-cups white vinegar 2-tsp pickling salt Pack washed peppers into hot sterile jars Put 1/2 clove garlic in each jar Boil vinegar & salt Pack peppers in hot pint 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 Best if left for 5-6 weeks before eating makes 10 cups