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Recipe adapted from one in Eugenia Bone's canning book Well-Preserved and a marinated pepper recipe from Michigan State.
Makes 3 pint jars.
4 pounds firm, fresh, clean red bell peppers
1 cup lemon juice (bottled is recommended)
2 cups white vinegar (5%)
1 cup olive oil + additional for roasting the peppers
2 cloves garlic, quartered
1 1/2 teaspoons salt
3 pint canning jars
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1st Keep
 tihleigh
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