To make pickled peppers, pack 2 3/4 pounds of whole hot peppers into jars, then heat 6 cups vinegar, 2 cups water and 3 crushed garlic cloves, and simmer for five minutes. Pour hot liquid over the peppers, and boil 10 minutes in a water-bath canner. This recipe works with various hot peppers, including banana, jalapeno or serrano.
To make two quarts of bread-and-butter pickles, cut the ends off of 3 1/2 pounds of pickling cucumbers, and slice them into 1/2 inch sticks. Heat 2 1/2 cups vinegar, 2 1/2 cups sugar and 1/4 cup bread-and-butter pickle mix. Boil 15 minutes in a water-bath canner. The best flavor develops in four to six weeks.