Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: carefully wash green peppers and remove seeds. slice and pack in sterilized pint-sized canning jars with 2 to 3 cloves of garlic, 2 bay leaves, and 1/2 teaspoon salt in each jar. bring equal parts of water and vinegar to a boil and pour over peppers in jars. seal immediately. cool and store in refrigerator. keeps for a few months. for longer storage, process for 10 minutes in a boiling water bath.

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.