MMMMM----- Recipe via Meal-Master (tm) v8.03
  
       Title: Hot and sweet pickled peppers
  Categories: Canning, Chile heads, Condiments
       Yield: 6 Pints
  
       6 lb Hot peppers
       6 cl Garlic
       3 c  Sugar
   2 2/3 c  White vinegar 5% acidity
   2 2/3 c  Water
   3 3/4 t  Pickling salt
  
   Wash peppers and slice into rings.  You can remove core and seeds or
   leave intact.  In a 6 to 8 quart saucepan, combine sugar, vinegar,
   water and pickling salt.  Bring to a boil. Add sliced peppers and
   return to a boil. Remove from heat.  Place a clove of garlic in each
   hot, sterilized pint jar.  Use tongs to immediately fill jars with
   hot peppers.  Fill jars with brine, leaving 1/2-inch headspace.
   Carefully run a nonmetallic utensil down inside of jars to remove
   trapped air bubbles.  Wipe jar tops and threads clean.  Place hot
   lids on jars and screw bands on firmly.  Process in boiling water
   canner for 5 minutes.
   
   Note:  For smaller yield, halve ingredients.  Processing times and
   other directions remain the same.
  
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