|Jewell's Crisp Peppers|
Clean peppers, cut into sections. Stuff jars with peppers. Fill with 1/2 vinegar and 1/2 water. Add 2 cloves garlic whole, dried red peppers, Tbsp. salt, Tbsp. sugar
Set on counter at room temp for 2 days, upside down. Put in refrigerator for 3 days. Eat!
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