This is my first attempt at pickling peppers. I did a ton of research online and found that there are a myriad of ways to pickle your peppers. I came up with this by combining a lot of what I read along with some great advice from friends.
You will need:
A pot large enough to submerge the jars
Knife and Cutting Board
As I said this process is easy and fast. Cut off the tops of your peppers and cut them however you wish, but be sure to cut them up, you do not want to have any place for air to hide. Dice your garlic and set the peppers and garlic aside.
Place your canning jars in a pot filled with water, bring the water to a boil with the jars inside, this will sterilize the jars.
In a separate pot bring equal parts of vinegar and water to a boil. How much you will need depends on how many jars you will be using.
Remove a jar from the water and place it on a heat resistant surface, let the jar cool enough to be able to handle it. Once you can handle the jar place a sprig of dill and the pepper corns in the jar. Mix up your peppers and garlic and pack them in the jar and put as many peppers as you can in the jar. Pour the boiling vinegar water mixture into the jar. Once the jar is filled poke around the jar with the back of a wooden spoon or a butter knife to remove all the air that may be hiding in the peppers then you can put more of the vinegar water mixture in as needed. Place two part lid on the jar and set it aside to cool. Once the jar seals you are done. It can take anywhere from 5 minutes to 4 hours for the jar to seal. If the jar does not seal, not all is lost, you can put the jar in the fridge and you can use your pickled peppers for up to a month.