Very easy recipe! Makes 2 pints.
1 1/2 lbs peppers
3 1/2 cups 5% white vinegar
1 cup water
1 tbs pickling crunch
5 cloves fresh garlic
Heat jars. Prepare the brine and boil for
5 minutes. Pack the peppers, onion, and garlic into the jars. Add brine into jars, leave 1/2” headspace. Clean the rims and apply lids, then screw the bands on finger tight. Lower jars into a pot of boiling water, with water covering the lids. Cover the pot and return to boil. Process for 15 minutes. Lift jars out of the pot, place on towel. Let stand for 24 hours. Check the seals on the lids. The center should not move. If any did not seal, place in refrigerator and use within a week.