Select Peppers: Use 2 lbs of hot peppers (e.g., jalapeños) and 1.5 lbs of sweet peppers (e.g., red and green bell peppers). Choose firm, fresh peppers.

Wash and Stem: Rinse peppers thoroughly under hot water. Remove stems and cut in half. Scrape out most seeds with a knife or fingers (removing all seeds isn’t necessary).

Broil: Place peppers cut-side down on a foil-lined baking sheet. Broil for 10 minutes or until skins blister and blacken.

Steam: Cover blistered peppers with foil and let them cool for several minutes. This step loosens the skins for easy removal.

Peel: Once cooled, peel off the skins with your hands or a paring knife. Cut peeled peppers into strips or pieces.

Sterilize Jars: Wash jars in warm, soapy water and rinse thoroughly. Simmer jars in the water canner to keep them hot until needed.

Prepare Lids and Rings: Place lids in a saucepan of warm water on low heat to activate the adhesive. Inspect rings for damage and clean thoroughly.

Combine Ingredients: In a stainless steel saucepan, mix vinegar, water, pickling salt, sugar, and garlic. Bring to a boil and simmer for 10 minutes. Remove the garlic after simmering.

Pack Peppers: Tightly pack the peppers into hot jars using a funnel to prevent spills. Leave ½ inch of headspace at the top of each jar.

Add Brine: Pour hot brine over the peppers, maintaining ½ inch of headspace. Use a knife to remove air bubbles by gently pressing the peppers to the center.

Wipe Rims and Seal: Wipe jar rims with a damp paper towel. Place lids on jars and screw on rings until fingertip-tight.

Process: Place jars in the canner, ensuring they’re covered by at least 1 inch of boiling water. Cover and boil for 10 minutes (adjust for altitude if necessary).

Cool Jars: Turn off heat and remove the canner lid. Let jars rest for 5 minutes before lifting them out with a jar lifter. Place jars upright on a towel to cool undisturbed for 24 hours.

Check Seals: Press the center of each lid. If it doesn’t flex, the jar is sealed. Refrigerate any unsealed jars and use within a day.