Set out sterile jars, flats and rings.
Fill canner with a several inches of water and start warming.
In a sauce pan warm up a ratio of 2 cups of water, 1 cup of vinegar, 1 Tbsp salt' and 1/2 tsp of dill weed. bring to a boil.
Wash peppers (I used an assortment of hot peppers.) shoot no picture of the sack of before.
PUT ON PLASTIC GLOVES.
Slice peppers and put into jars.
Pour in pickled water. top with flat, ring and tighten.
Put in canner and cover with enough water to come over lid about an inch.
Process 25 min for half pints, 35 min for pints 45 min for quarts.
Enjoy on sloppy joes, chili, sandwiches, nachos, anything that needs a slight kick.