4 pounds hot peppers
3 pounds mild or sweet peppers — cut into strips
5 cups white vinegar — (5% acidity)
1 cup water
2 tablespoons sugar
4 teaspoons salt
2 cloves garlic — up to 6

Hot peppers, you could use jalapeno, serrano, or cayenne. For mild or sweet
peppers red, or green bells or if you like hot, poblano. Wash peppers. Cut
small slits in in each hot pepper. Blanch hot peppers in boiling water for 3
minutes. Cool in ice water. Drain and then flatten the peppers. Combine
remaining ingredients, except sweet peppers, pot and bring to boil. Boil for
10 minutes. Fill jars with flattened hot peppers and mild peppers strips.
Fill jar to within 1/2″ of top of pint jar with vinegar mixture. If you
don’t like garlic, only use 2 and remove them before packing. Remove
bubbles, seal, and process with boiling water bath from 10 minutes.