Rinse the peppers, drain them, and remove the stem and the seeds. Some seeds can remain. Cut the peppers into 1/2 inch rings and set them aside.
Thoroughly wash 8 to 10, 16 ounce jars and sterilize them in boiling water. Also wash and sterilize 8 to 10 jar lids and rings.
Place one garlic clove into each jar. Then add one-half teaspoon of alum, one teaspoon of salt, one teaspoon of Italian seasoning and one tablespoon of oil.
Pack each jar thoroughly with pepper rings, then pour the boiling water, sugar and vinegar mixture into the jars packed with peppers leaving about a half inch at the top. Place the lids on the jars, screw the bands tight, and gently shake each jar. Turn the jars upside down and leave them upside down for 20 minutes.
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