To start, select firm, ripe peppers. Rinse them and then decide how you would like to can them- whole, sliced, or halved. I like sliced and whole the best.
Once the peppers are prepared, sterilize your jars and simmer lids. Then prepare a brine of 2 cups white vinegar, 2 cups water and 2 tbsp pickling salt. Bring to a boil and dissolve salt. Fill jars with peppers, then pour brine over them. Leave 1/2" headspace. Remove air bubbles, affix lids then process in hot water bath for ten minutes. Voila!