This recipe is heavily adapted from The Joy of Pickling by Linda Ziedrich and is orginally for sweet peppers. I like to use cherry peppers.
Makes 4 pints.
4 garlic cloves
2 tsp. pickling salt
2 pounds cherry peppers sliced in half or generous rings
1 carrot thinly sliced (optional)
2 cups white vinegar or cider vinegar
2 cups water
3/4 cup sugar
Put 1 garlic clove and 1/2 tsp. pickling salt into each of 4 pint size mason jars. Pack the peppers and carrots snugly into the jars.
In a nonreactive saucepan, bring the vinegar, water and sugar to a boil. Stir to dissolve sugar. Reduce heat, cover and simmer for 5 minutes.
Pour the hot liquid over the peppers, leaving 1/2-inch headspace. Close the jars with hot two-piece caps. Process jars for 10 minutes in a boiling-water bath.
Store in a cool, dry place for at least 3 weeks before eating the peppers.