Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wash and core peppers. cut in halves, strips or rings. i like the halves for easy sandwich making and the rings for pizza. in a large pot combine sugar, salt, vinegar and water. bring to a boil. add the peppers and return to a boil. remove from heat. put 1 clove of garlic into each clean, hot, sterilized pint jar. fill with hot pepper and vinegar mixture to within 1/2 inch of top. remove bubbles with a rubber spatula. wipe rims clean. screw on hot, clean lids and rims. place jars in a boiling hot water bath for 5 minutes. do not overcook or you will have soggy peppers. remove from hot water bath and place on towel on counter. allow to cool - do not retighten tops. they will pop when sealed. i use a small fan to cool quicker.

Target recipe: clean the peppers (including the jalepenos) of all the seeds and white stuff. cut the bell peppers into strips about 1" wide and 2" long. slice the jalepenos in 1/2" slices across. boil the bell peppers in water for about 5 minutes. mix the oil, vinegar, sugar, salt, and water in a saucepan. bring to a boil, and boil about 5 minutes. in the meantime, put drained sweet peppers, chopped garlic, and jalepenos in a sterilized glass jar (or two, depending on size!) pour the vinegar/sugar mix over. seal. let sit in refrigerator at least two weeks before serving. this keeps well 4-6 weeks in fridge. can be frozen though there is some deterioration of texture.