Pickled Hungarian Peppers

9/2018: I'm trying this out for the first time. May need less solution if you use more peppers (or add sweet peppers)

1 lb peppers, cut into rings, preferably Hungarian Hot Wax

5 cups Cider Vinegar (5% acidity)

1 cup water

3 tbsp sugar

4 tsp kosher salt

5 cloves garlic

dill (optional)

1. Combine all ingredients except peppers in a sauce pan and simmer 10 minutes.
2. Put treated peppers in canning jars. Pour solution in, leaving 1/2" headroom. Process in pressure canner or water bath for 10 minutes.