• Wash peppers well and slice into rings about 1/4". Set aside.
• Combine all ingredients besides peppers into a medium/large sauce pan. You want to have enough room for the syrup to rise up. Bring mixture to a boil.
• Add peppers and reduce heat to low. Simmer peppers in syrup 15 minutes.
• Carefully remove jars from water bath canner and place onto a towel. I like to use a jar lifter for this step.
• Ladle hot peppers and syrup into jars. Leave a 1/2 inch headspace.
• Wipe rims with a clean damp cloth. Place lids and rings on then tighten.
• Refrigerate for up to 3 months or follow water bath canning instructions below.

Processing

• Carefully lower jars into water bath canner. Make sure the jars are covered by at least 1" of water. Process 15 minutes, adjust for altitude using chart linked above.
• Let jars cool fully on a towel before storing.