Uh ok, look, this is ok but like a few others I am not to keen on cooking the peppers in the liquid unless you like mushy peppers. Better to pack the jar with peppers, and then pour the cooked liquid on top, slit each pepper about an inch (or 1/3 the length of the pepper for smaller ones), so th eliquid can enter the peppers. pour the liquid till it reaches about 1/4 inch from th etop, placed lids tightly on the jars and put them immersed in near boiling water for about 10 to 15 minutes to seal jars. Let the jars then cool to room temp and I place them in the compact fridge in my basement that is set at a temp setting of 1. It holds about twenty jars. Let them "cure" for about 3 weeks to a month and man, great. I add to th ejar with peppers, about 6 slivers of raw onion, 1 cinamon stick, 1 bay leaf, and about a teaspoon of peppercorns. They are a little spicy, not too spicy, but have a great flavor. Eat them plain, with crackers, or for cooking in sauces. This is th esimplest way to can or jar pickles. You don't need all the fancy junk like pressure cookers, canning pots. You kitchen needs one large pot and maybe, maybe a couple medium sized pots depending on how many jars you want to do at one time. I usually do six at a time. easy and idiot proof.