To pickle whole hot peppers, place peppers into canning jars, and leave 1/2 inch of space between the peppers and the jar's rim. Boil the vinegar mixture, and pour it over the peppers, leaving the same amount of space. Clean the jar's rim of any debris, and place the cap on the jar. Place in a canner for 10 minutes to process using the water bath method.
To make the vinegar mixture, combine 6 cups of 5-percent acidity vinegar with 2 cups of water and 3 crushed cloves of garlic. Allow to boil, then lower the heat, and simmer for at least five minutes. Strain to separate the liquids and solids, and discard the garlic.
For those wishing to ensure crisp pickled peppers, Ball's Pickle Crisp Granules can be added after the peppers are packed into the jar and before the vinegar mixture is added. The granules dissolve with the addition of the vinegar mixture. Using these makes the process of soaking peppers overnight in pickling lime unnecessary, as well as the arduous process of rinsing the peppers until the lime taste has been removed.
To use the water bath canning method, fill the canner one-third full of water, and heat it until it is hot. Place clean jars in the hot water to stay warm until filled. Once filled and capped, place jars in the canner's rack using tongs; ensure they do not touch each other or the bottom of the canner. After making sure the jars are submerged fully, boil the water, and do not start timing the canning until the water is fully boiling. When finished, use tongs to remove the jars, and listen for the seals to pop to indicate the completion of the canning process.