To pickle Apache peppers, peel the peppers, prepare a pickling liquid, and vacuum-seal the ingredients using a canner. First, wash 8 pounds of Apache peppers, mixing in other sweet and hot peppers to balance the spicy flavor if desired. Score the peppers two to four times to break the skin.
Cook the peppers in a frying pan over medium-high heat until the skins become black and bubbled. Allow the peppers to cool, and then peel off the skins. Use a knife or peeler to remove any parts of the skin that do not come off by hand.
In a saucepan, mix together 5 cups of 5 percent vinegar, 1 cup of water, 4 teaspoons of canning salt, 2 tablespoons of sugar, and 2 cloves of garlic. Bring the ingredients to a boil, and then simmer the mixture for 10 minutes.
Fill a 1-quart jar with the peppers, leaving at least 1/2 inch of empty space at the top. Remove the garlic from the pickling liquid, and pour it over the peppers, making sure to completely cover the peppers and continuing to leave 1/2 inch of space between the liquid and the lid to allow for expansion. Boil the jars in a pressure canner per the unit’s instructions for 10 minutes. Remove the jars, and allow them to cool.