Pickled Peppers

Preparation

1. Step 1

   Sterilize jars: wash 5 pint (2-cup) canning jars with new 1- or 2-piece lids in hot, soapy water and rinse well. Place jars on a rack in a large kettle. (Jars should not touch the bottom of the kettle.) Fill kettle with water until jars are completely covered. Bring to a boil and boil 15 minutes. Leave jars in the hot water, removing them with tongs as you fill them. Place lids in a large saucepan and cover with water. Bring to a boil and boil 5 minutes. Leave lids in hot water, taking them out as you need them.

2. Step 2

   Bring a large kettle ¼ full of lightly salted water to a boil and add the peppers. Simmer until tender, about 10 minutes. Drain and set aside.

3. Step 3

   Return kettle to the heat and add the vinegar, sugar and salt. Bring to a boil, stirring, and add the peppers. Return to a boil. Place 1 clove of garlic and 1 teaspoon of olive oil in each jar and pack the peppers gently into the jars, leaving about 1/4inch of space below the lip. Pour enough liquid into the jars to cover the peppers. Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.

4. Step 4

   Fill a large kettle fitted with a rack halfway with water and bring to a boil. Meanwhile, bring a teapot full of water to a boil. Place the filled jars on the rack (they must not touch -- work in batches if necessary) and pour in boiling water from the teapot until jar tops are covered by 2 inches. Bring to a boil and boil 10 minutes.

5. Step 5

   Using tongs, remove jars from the kettle. Using potholders, tighten lids. Allow to cool. Store in a cool, dark place.