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Sterlize four pint jars.
Bring vinegars, sugar, garlic, mustar seeds, and celery seeds to rolling boil. Place the bell peppers in hot jars, insert one hot pepper into each jar and spoon one garlic clove into each jar.
Pour the hot pickling juice, bringing the liquid to within a half inch of the top. Wipe the jar with a damp cloth to ensure it is clean, then top with lids and screw on the bands to fingertip tightness.
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