Cut peppers in half lengthwise and remove seeds.

Cut the pepper halves into long strips, approximately 1/2 inch wide.

Pack the pepper strips tightly into sterilized jars, leaving about 1 inch of headspace at the top.

In a separate pot, combine the white vinegar, granulated sugar, and pickling salt.

Stir the mixture until the sugar and salt are completely dissolved.

Bring the brine to a boil over medium-high heat.

Pour boiling water over the peppers in the jars to remove air bubbles.

Let the jars stand for 5 minutes, then drain the water.

Fill the jars with the boiling brine, ensuring the liquid covers the peppers and leaves about 1/4 inch of headspace at the top.

Seal the jars tightly with sterilized lids and rings.

Let the sealed jars stand for at least 3 weeks before opening and using the pickled peppers to allow the flavors to fully develop.