Wash jars, lids, and rings in hot soapy water. Rinse well and set aside to air dry.

Rinse peppers in cool water. Slice into even rings or strips (wear gloves if handling very hot varieties).

Pack sliced peppers tightly into jars, leaving ½ inch of space at the top.

In a large pot, bring vinegar, water, and salt to a boil, stirring until the salt dissolves.

Ladle the hot brine over the peppers in each jar, keeping ½ inch of headspace.

Tap jars gently and run a plastic knife or bubble remover around the inside edges to release trapped air. Add more brine if needed.

Wipe rims clean, place lids and rings, and tighten until fingertip tight.

Place jars in a water bath canner with water covering them by at least 1 inch. Bring to a boil, cover, and process for 10 minutes (see elevation adjustments below).

Remove jars and place on a towel. Let them cool undisturbed 12–24 hours. Check seals before storing.