Wash the peppers thoroughly and put on gloves before handling hot peppers. Remove the stems, leave small peppers whole, or cut larger peppers into rings or strips; slit whole peppers lengthwise if needed so the brine can enter.

Prepare clean pint jars, lids, bands, and a boiling-water canner according to current home-canning instructions. Keep the jars hot until they are ready to fill.

Combine the 5% acidity white vinegar, water, pickling salt, optional sugar, and optional garlic in a stainless-steel or enamel saucepan. Bring the mixture to a boil and simmer briefly, about 5 minutes or until the salt and sugar dissolve.

Pack the raw peppers fairly tightly into the hot pint jars. Leave 1/2 inch of headspace at the top of each jar.

Pour the hot brine over the peppers, making sure they are completely covered while preserving the 1/2-inch headspace. Remove trapped air bubbles, wipe the rims clean, and apply the lids and bands fingertip-tight.

Place the filled jars in the boiling-water canner and process for 10 minutes at elevations from 0 to 1,000 feet. Use the longer processing time required for your elevation by following the current NCHFP or Ball elevation chart.

Remove the jars carefully and cool them undisturbed for 12 to 24 hours. Check the seals, label the jars, and store sealed jars in a cool, dark place; refrigerate any jar that does not seal.