Wash and slit each pepper or cut in strips, pack in hot sterile jars with a garlic clove 1/2 tsb of mustard seed, 1/2 tsb pickling salt. Heat to a boil 1 cup white vinegar and half cup of water for each pint. Process in boiling water bath at least five minutes.

We add sugar to some of ours to make sweet hot peppers, beans and carrot strips. The combination of sweet, hot and acid is great.