Yield: 8 pints
8 quarts peppers (red, green, yellow, banana, cherry, and hot)
1/4 cup sugar
8 cups white vinegar
2 cups cold water
16 cloves garlic
Wash the peppers. (Remember to wear rubber gloves when washing and handling hot peppers to prevent your hands from burning.)
If using small whole peppers, cut two small slits in each pepper to allow for complete pickling. When using larger peppers, cut the stems off, take out the seeds and cut in fourths or eighths.
Combine all the ingredients in a kettle except for the garlic; simmer for 15 minutes.
Pack the peppers and 2 garlic cloves into each clean, hot pint jar, leaving 1/2 inch headspace. Adjust caps. Process pints 10 minutes in boiling water bath canner.