Patricia Aaron shows us how to safely pickle peppers. Pickling is one of the earliest known methods of preserving food. She starts by describing the various types of peppers. To pickle peppers you need a brine made with vinegar, water, sugar, canning salt (not table salt), and garlic. Put these into a large pot and heat it to the boiling point. Meanwhile, the jars must be warmed with hot water, as the brine must go into a hot jar. When the brine is ready, pack the peppers into the hot jar and spoon in the brine up to half an inch from the top, then place the lid on. For safety the jars must then go into a boiling water bath. She gives information on where to learn how to do this step.