Step 1

Sterilize canning jars and keep warm. Prepare hot water bath.

Step 2

Using gloves, wash and cut off the stems of the peppers. Slice into 1/8-1/4 inch slices.

Step 3

Place vinegar, water, and pickling salt in a medium sauce pan and heat until boiling.

Step 4

Fill each jar with 1/2 clove of garlic, 1 1/2 tsp. mustard seed (optional) and 3/4 tsp. celery seed (optional). Then add the pepper slices, making sure to leave 1/2" of headspace at the top of the jar.

Step 5

Ladle the hot liquid into the jars filling to cover the peppers, maintaining the 1/2" of headspace. Use a plastic utensil to remove any air bubbles, adding more liquid as needed.

Step 6

Add lid and finger tighten the ring. Process in hot water bath that is already close to boiling for 10 minutes for half pints or pint jars. * Adjust for altitude as necessary.

Step 7

Remove and let cool for 24 hours. Check to make sure the jar is sealed prior to storing. If jars did not seal (the lid bounces up and down), place in refrigerator and use within 2 weeks.