| 1 | Wash peppers and slice into rings. |
| 2 | You can remove core and seeds or leave intact. |
| 3 | In a 6 to 8 quart saucepan, combine sugar, vinegar, water and pickling salt. |
| 4 | Bring to a boil. |
| 5 | Add sliced peppers and return to a boil. |
| 6 | Remove from heat. |
| 7 | Place a clove of garlic in each hot, sterilized pint jar. |
| 8 | Use tongs to immediately fill jars with hot peppers. |
| 9 | Fill jars with brine, leaving ?inch headspace. |
| 10 | Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. |
| 11 | Wipe jar tops and threads clean. |
| 12 | Place hot lids on jars and screw bands on firmly. |
| 13 | Process in boiling water canner for 5 minutes. |
| 14 | note: for smaller yield, halve ingredients. |
| 15 | Processing times and other directions remain the same. |
