Wash and slice peppers. If handling hot peppers, be sure to wear gloves to protect your skin.
Pack raw peppers into pint jars.
Add 1/2 teaspoon salt to each pint jar.
Pour hot brine over peppers, wipe rims to clean them, place lid and band on jar.
Process in hot water bath canner for 15 minutes.
Recipe for brine:
4 cups sugar
3 cups cider vinegar
2 Tablespoons mustard seeds
1 1/2 tsp ground turmeric
1 1/2 tsp celery seeds