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pickled garlicky red peppers
- 2 1/2 cups distilled white vinegar
- 3 cups water
- 2/3 to 3/4 cup sugar
- 5 tablespoons kosher salt or 1/4 cup table salt*
- 10 bell peppers, all red or a mix of red, orange and yellow (the sweet varieties)
- 4 large cloves of garlic, coarsely chopped**
Directions:View on Smitten Kitchen
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