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In a Dutch oven, bring sugar and vinegar to a boil.
Reduce heat; simmer, uncovered, 5 minutes.
Remove from heat; stir in the remaining ingredients.
Ladle hot liquid into 6 hot half-pint jars, leaving ¼-in. headspace.
Wipe rims.
Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water.
Bring to a boil; process for 20 minutes.
Remove jars and cool.