Ingredients
- 1/2 lb garlic, peeled
- 1 large red bell pepper, chopped
- 2 c distilled white vinegar
- 2/3 c white sugar
- 1/2 t ground dry mustard
Directions
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.