Bring brine to a boil over high heat, stirring to dissolve sugar.
Once the brine is boiling, add sliced peppers. Reduce heat to medium and simmer for 15 minutes, until peppers have turned darker and have begun to absorb some of the brine.
Packing the Jars
Ladle hot mixture - peppers, brine, and all - into hot jar, leaving ½” headspace.
Remove air bubbles, wipe rim clean, and place on seal and ring. Place the jar in the warm canner. Proceed to fill all jars.
Processing with Water Bath Canner
After all jars are in the canner, lower rack into the water. Bring to a full rolling boil.
When the water comes to a rolling boil, start your time.
Processing Time
Pints are processed for 15minutes. Be sure and adjust your time for altitude.0-1,000 ft - 15 minutes 1,001-3,000 ft – 20 minutes3,001-6,000 ft – 25 minutes6,001-8,000 ft – 30 minutes8,001-10,000 ft – 35minutesProcess for the full time indicated, adjusting the heat as needed to maintain a boil for the entire processing time.
Cool Down Time
When processing time is completed turn off the heat.
Remove the canner lid and wait 5 minutes.
Remove your jars. (optionally you can wait another 5 minutes if the contents appear to be bubbling so hard it is coming out of the jars)
Put the jars a few inches apart on a thick towel and allow them to cool to room temperature undisturbed. 12 hours is suggested.
When the jars are cooled, remove the metal bands, check the seals, wash jars, dry completely, and store in a cool dark place.