2cupsvinegar- white vinegar is fineI’ve also used white wine vinegar and apple cider vinegar
2-5clovesgarlicsliced or whole
2-3teaspoonssugarlike the garlic, this is largely a matter of personal preference. I used less, you can use more
Wash the cherry peppers throughly and trim the stems to a nubbin
Poke a few holes around the tops of the peppers with a sharp knife.
Add peppers and remaining ingredients to a medium saucepan and bring to a boil.
Simmer for about 10 minutes, or until the peppers are slightly softened.
Transfer peppers and brine to a sterilized canning jar, seal and refrigerate.
The peppers can be eaten once cool but are best given a few days or store for up to 4 weeks in the refrigerator.
alternate water bath method
add garlic cloves to sterilized jars (sometimes I put in a bay leaf or peppercorns too!)
Combine and heat vinegar, salt, sugar, and peppers to boiling and simmer 5 minutes to just soften the peppers andmake them easier to stuff in the jars.
Remove peppers from heat and stuff into prepared jars. Add the hot pickling solution over the top leaving 1/2-inch headspace.
adjust lids and boil completely submerged for 10 minutes below 1000ft, 15 minutes up to 6000ft, and 20 minutes above 6000 ft.Plese see note below for a link to a comprehensive water boiling step by step instructional.