Step 1

Wash, stem, seed the peppers.

Step 2

Slice into 2 cm (1 inch) slices or rings.

Step 3

Wash pepper slices, drain well.

Step 4

Pack into jars of desired sizes.

Step 5

Leave 2 cm (1/2 inch) headspace.

Step 6

In a pot, bring to a boil the vinegar, water and garlic; simmer on low for 5 minutes, then strain out and discard the garlic.

Step 7

Add a pinch of Pickle Crisp to each jar (optional).

Step 8

Divvy the vinegar mixture out amongst the jars, leaving 2 cm (1/2 inch) headspace for all jar sizes.

Step 9

If you are short of the vinegar mixture, top up the jars with pure vinegar.

Step 10

Debubble, adjust headspace.

Step 11

Wipe jar rims.

Step 12

Put lids on.

Step 13

Process in a water bath or steam canner.

Step 14

Process jars (any of the 3 sizes) for 10 minutes; increase time as needed for your altitude.