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Pickled Sweet & Hot Peppers
  • 4 ½ pound green, red, yellow, and/or orange sweet peppers
  • 1 ½ pound hot chile peppers, such as Anaheim, jalapeño, yellow banana, or Hungarian
  • 6 ½ cup white or cider vinegar
  • 1 ⅓ cup water
  • ⅔ cup sugar
  • 4 teaspoon pickling salt
  • 3 cloves garlic, peeled
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