This is a recipe that I did last year. It was a big hit. The garlic is wonderful and the peppers add the perfect amount of heat.
Our pepper plants are all full of peppers right now. We need to can a bunch of them soon before the frost comes.
Ingredients
8 cups of mixed peppers, sliced (I used Hungarian wax, cayenne, and jalepeno)
15 pearl onions cut in halves (about 2 cups)
4 heads of garlic, cloves peeled and cut in half
6 heads of dill
3 cups of distilled vinegar
3 cups water
1 1/2 tsp pickling salt
Yields 6 pints
Directions
1. Wash peppers.
2. Slice vegetables.
3. Bring vinegar, water and salt to a boil.
4. Divide vegetables and pack into sterilized pint jars.
5. Process in a hot water bath for 11 minutes.
