Potent Pickled Peppers - cooking recipe

Ingredients

27 ounces mixed peppers, washed well and dried
6 garlic cloves, peeled
2 fresh bay leaves
1/2 teaspoon whole black peppercorn
4 cups white wine vinegar (at least 5 percent acidity)
1 cup filtered water
1/4 cup sugar
1 teaspoon coarse sea salt

Preparation

Trim pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size sterilized glass jars.
Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.