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Prepare the peppers: Cut and remove the stem end of the pepper. With large peppers, cut them in half lengthwise and remove the pith and seeds. Slice into bite-sized pieces. Smaller peppers can be sliced in half or left whole and sliced into coins. To be safe, wear gloves when working with hot peppers.
Pack the jars: Pack the prepared peppers into 5 sterilized pint jars, leaving ½ inch of headspace.
Make the brine: In a saucepan, combine the vinegar, water, salt, and sugar (optional). Bring the brine to a boil. Stir until the salt and sugar is dissolved. Pour the hot brine into each prepared jar, making to sure to maintain the ½ inch of headspace.
Prepare the jars: Wipe the rims of the jars with a clean cloth to remove any drips. Place on lids and rings, tightening to fingertip tightness.
Water bath the jars: Place jars in the boiling water bath. Bring back to a boil and boil for 10 minutes. Remove from the water bath and cool for 12-24 hours. Remove rings to ensure a good seal and store for up to one year.