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- 11 lb bell peppers
- 1 quart of 6% vinegar
- 1 1/2 cups oil
- 2/3 cup honey
- 2 tsp salt
- 1 1/2 tsp cinnamon
- 10–12 whole cloves
- 10–12 whole black peppercorns
- 3–5 whole allspice berries
- 8–10 bay leaves
- 2 heads garlic
Wash the peppers, remove the stems and seeds, and cut them into strips or quarters.
Bring the vinegar, oil, and honey to a boil. Add the spices (except the garlic) and simmer for 5 minutes.
Add the peppers to the marinade, bring it back to a boil, and cook for another 5–7 minutes.
Place a clove of garlic in sterilized warm jars, fill the jars with the peppers, pour in the marinade, and seal the jars.
