Wash the peppers thoroughly and slice them into rings, strips, or chunks, removing seeds if desired.

Boil the pickling liquid with vinegar, water, salt, and sugar until dissolved.

Pack the sliced peppers into hot, sterilized jars without packing too tightly.

Pour the hot vinegar mixture over the peppers, leaving a little space at the top.

Wipe jar rims clean and add lids, twisting on the rings.

Process jars in a water bath for 10-15 minutes, ensuring they are covered by at least an inch of water.

Remove jars with a jar lifter and let cool, listening for sealing pops.