Instructions: Wash peppers and slice into rings. You can remove core and seeds or leave them intact. In a large saucepan, combine sugar, vinegar, water and pickling salt. Bring to a boil. Add sliced peppers and return to a boil. Remove from heat.

Place a clove of garlic in each hot, sterilized pint jar. Use tongs to immediately fill jars with hot peppers. Fill jars with remaining liquid leaving 1/2-inch head space. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles.

Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water bath for 5 minutes.

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