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1 servings
Ingredients:
1/2 pound garlic, peeled1 large red bell pepper, chopped2 cups distilled white vinegar2/3 cup white sugar1/2 teaspoon ground dry mustard1/2 teaspoon celery seed
Instructions:
Place garlic cloves in a medium bowl, first cutting the large cloves in half.Mix in the red bell pepper.In a large saucepan over medium high heat, place the distilled white vinegar and white sugar.Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture.Bring to a boil.Boil 5 minutes.Stir in garlic and pepper.Continue boiling 5 minutes.Remove from heat and discard spice bag.Place garlic and peppers in sterile containers to within 1 inch of the top.Fill with remaining liquid to within 1/4 inch from the top.Seal and store in the refrigerator approximately three weeks before serving.
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