Bell Pepper Pickles

Ingredients

Instructions

1. Prepare 4 quart jars w/ring seals – Keep hot so they are sterilized. Grandma always kept her big, black metal baking dish on a burner, with water simmering in it. She turned the jars upside down inside the pan, along with the lids & rings, and kept them there on a very low heat until they were packed.

2. Boil the water, vinegar & salt together for 1 minute and then keep hot and ready.

3. Wash & slice the bell peppers, then pack tightly into 4 hot-sterilized quart jars, putting 3 whole garlic cloves in each jar. Kind of tricky because the jars are hot.

4. Pour hot water/vinegar/salt solution over the bell peppers.

5. Seal jars immediately with ring lids. NOTE: I don’t know how long it takes for the bell peppers to be considered “pickled”.

6. These are served along with dinner in Italian households.

7. In the “Olden Days” the whole family worked on this together. Grandpa even helped by packing jars. He usually was able to get a box of bell peppers from a local farmer. The kids either cut the peppers or packed the jars, but grandma always did the pouring & sealing.