5 Cups Diced Peppers, Mix of Hot and Sweet
5 Garlic Cloves
2 Cups Cider Vinegar
1 Cup Water
2 tsp Canning Salt
1 tsp Sugar
Begin by preheating your water bath canner.
Divide chopped peppers between 5 half pint jars and top each jar with a garlic clove.
Bring Vinegar, Water, Salt and Sugar to a boil in a saucepan.
Pour the brine over the peppers in each jar, leaving 1/2 inch headspace.