Pickled Bell Peppers

7 pounds of firm bell peppers
3 1/2 cups organic cane sugar
3 cups white vinegar
3 cups water
9 garlic cloves
4 1/2 teaspoons canning or pickling salt

Yields about 9 pint jars.

Wash peppers, remove seeds, remove any blemishes and slice into strips.

Boil sugar, vinegar and water for 1 minute. Add peppers and bring back to a boil.

Place 1 clove of garlic and 1/2 teaspoon of salt in each sterile pint jar. Add pepper strips and cover with hot vinegar mixture, leaving 1/2 inch of headspace. Adjust sterile lids.

Process in a boiling water bath for 10 minutes.

Very good pizza topping!