Step 1

Begin by preheating your water bath canner.

Step 2

Divide chopped peppers between 5 half pint jars and top each jar with a garlic clove.

Step 3

Bring Vinegar, Water, Salt and Sugar to a boil in a saucepan.

Step 4

Pour the brine over the peppers in each jar, leaving 1/2 inch headspace.

Step 5

Process in a water bath canner for 10 minutes. (15 minutes for 1000-6000 ft elevation.)