Wash and prepare the peppers

Cut the peppers into ¼ inch slices. I like wearing latex gloves while doing this.

After preparing the peppers, thoroughly wash your hands with soap and water.

Next, wash and dry canning jars, rings, and lids. Put the jars, rings, and lids in simmering water. This keeps them sterilized. I like to put my jars in the canner and the rings and lids in a separate, smaller pot. Let them simmer (not boiling).

Add vinegar, water, salt and garlic and agave to a saucepan and place over medium heat.

Bring the vinegar brine to a boil then reduce to a simmer if you’re still preparing your peppers.

Add the peppers to the brine and bring the pot back to a boil.

Once the peppers start boiling turn off the heat and fill the jars.

I use a slotted spoon and wide mouth funnel for putting the peppers into the jars.

Once the jars are full of peppers, fill a 2-cup measuring cup with the brine and fill your pepper jars up with brine until there is a ¼ inch space at the top.

Take a clean skewer or chopstick and run it along the inside of the jars to release any trapped air bubbles.

Once the jars are filled, put the lid and ring onto the jar and twist shut.

Place filled jars into the canner and bring water to a boil. Water should cover the jars by 1 inch.

Bring water to a boil and process for 10 minutes.

Remove pickled pepper jars from the canner and allow to cool.

As they cool they will “pop” as the lids seal themselves. They typically seal themselves within an hour or so. If they do not reprocess in boiling water for 10 minutes or place those jars in the fridge and use them first as they are not sealed for storage.

Don’t forget to date and label the tops of your jars so you know what it is and when you made it.

Refrigerate after opening.