Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sterilize 2 mason jars. combine first 7 ingredients and bring to a boil in a large saucepan. cut 2 slits in each pepper and arrange in jars. pour hot liquid into jars. tap each jar lightly to ensure pickling liquid gets into all the peppers. place lids loosely on jars and process for 15 minutes in a boiling water bath. tighten lids and let cool. check seal. allow 2 weeks to cure before eating.

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.