Mixed Pickled Peppers
Comments:	Try serving these pickled peppers on top of crackers and cheese, cut into fine strips and added to salads, or right out of the jar. The mix of colors and the slight variation in tastes adds a great deal to these pickles. *Try throwing in a couple of hot peppers, they add their fiery flavor to the whole jar. It is also possible to throw in a few garlic cloves for even more flavor. Of course you can use only a single variety of pepper, but it will not be as wonderful. Even though this repice is for 1 [4-cup / 1-L] jar, it can easily be doubled, tripled....
Servings:	1 [4-cup / 1-L] jar

1 teaspoon [5 mL] pickling salt 1 tablespoon [15 g] sugar 4 cups [1 L] any color sweet peppers, membranes removed and seeded, halved or quartered Few hot peppers, seeded, halved or quartered [optional*] 1 1/4 cups [310 mL] vinegar About 1 cup [250 mL] boiling water 1 [4-cup / 1-L] sterilized jar

Add pickliing salt and sugar to sterilized jar. Pack pepper pieces tightly into the jar. For the best effect, pack the peppers so that the outer skins of the peppers face out of the jar. Pour in vinegar. Fill jar to within 1/2 inch [1.3 cm] of the top with boiling water. Seal. Process in a boiling water bath or steam canner for 5 minutes. Adjust seal if necessary. Leave to cool undisturbed for 12 hours. Store in a cool, dry environment.