Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], 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.

Target recipe: cut 2 slits in each pepper and place in a large ceramic or glass bowl. repeat. pour salt water over peppers and let stand for 18 hours. drain, rinse and drain thoroughly. combine remaining ingredients in a large stainless or enamel pot and simmer for 15 minutes. remove garlic. pack peppers into clean, hot jars; pour hot vinegar mixture over peppers leaving 1/4 inch head space. seal and process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.