Pickling hot pepper requires 2 3/4 pounds hot peppers, 6 cups vinegar, 2 cups water, 3 crushed garlic cloves and the necessary canning equipment. Banana peppers, jalapeño and serrano peppers are ideal for pickling. Choose one or a combination of the peppers to can. The necessary canning equipment includes a water bath canner, canning jars, two-piece caps, jar lifter and a canning funnel. Rubber gloves, a sharp knife and potholders are essential items as well.
Put on rubber gloves prior to cutting up the peppers. Slice the peppers into 1-inch pieces, and pack them into glass canning jars, leaving a 1/2-inch space at the top of the jar.
In a large pot, combine the vinegar, water and crushed garlic cloves. Bring the mixture to a boil. Reduce the heat, and simmer for five minutes. Use a slotted spoon to remove the crushed garlic from the liquid.
Using a canning funnel, pour the hot mixture over the peppers, leaving a 1/2-inch space at the top. Remove the air bubbles, wipe the rim, and fix the two-piece caps onto the jars. In a boiling-water canner, process the jars for 10 minutes. Allow them to cool, and store them in a cupboard or the refrigerator.