Mix together peppers and onion. In a pot on the stove, combine vinegar, water, pickling salt and sugar. Bring it all to a boil and continue boiling for 5 minutes.

Using a wide-mouth funnel, add peppers-onion mixture plus 2 garlic cloves to each sterile jar (see prep steps on p. 99), filling to 1/2" from the top. Add equal amounts of liquid mixture to each jar. (If necessary, add more vinegar to bring liquid to 1/2" from the top.) Using a paper towel dipped in boiling water, carefully wipe jar rims clean of any preserve mixture. Any residue will prevent a proper seal. Using a magnetic lid lifter, lift lids onto jars and top with rings. Tighten rings “finger-tight” only. Lower filled jars into canner; jars should be covered by at least 1" of water.

Put the lid back on the canner and once the water returns to a boil, set a timer for 20 minutes. When the 20 minutes are up, carefully remove the jars using a jar lifter (special tongs), being careful not to tip them over. Place them on a rack to cool, undisturbed, overnight. Next day, remove rings (or tighten them a little and leave them on) and store your preserves. Makes 2-4 (250 ml) jars.