Step 1

In a large saucepan combine vinegar, water, sugar (if using),and salt. Bring to a boil, stirring until sugar and salt are dissolved.

Step 2

Add 1 clove garlic to each of 6 pint hot, clean pint jars.Add 1/8 tsp. calcium chloride to each jar, if using. Pack peppers into jars, leaving ½ inch headspace. Pour brine over peppers in jars. Remove air bubbles from jars and adjust brine to maintain the ½-inch headspace. Add lids and screw bands. Process in a boiling water canner 10 minutes (or cool and transfer to the refrigerator and consume within 3 months).