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Hot & Sweet Pickled Peppers

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HOT & SWEET PICKLED PEPPERS
 Categories: Canning, Chile heads, Condiments
      Yield: 6 Pints
 
      6 lb Hot peppers
      6 cl Garlic
      3 c  Sugar
  2 2/3 c  White vinegar 5% acidity
  2 2/3 c  Water
  3 3/4 ts Pickling salt
 
  Wash peppers and slice into rings.  You can remove core and seeds or
  leave intact.  In a 6 to 8 quart saucepan, combine sugar, vinegar,
  water and pickling salt. Bring to a boil. Add sliced peppers and
  return to a boil. Remove from heat.  Place a clove of garlic in each
  hot, sterilized pint jar.  Use tongs to immediately fill jars with
  hot peppers. Fill jars with brine, leaving 1/2-inch headspace.
  Carefully run a nonmetallic utensil down inside of jars to remove
  trapped air bubbles. Wipe jar tops and threads clean. Place hot lids
  on jars and screw bands on firmly. Process in boiling water canner
  for 5 minutes.
  
  Note:  For smaller yield, halve ingredients. Processing times and
  other directions remain the same.
 
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