I plan on pickling some baby sweet peppers. This is my first attempt @ pickling & want to make sure what I'm doing its safe & also am looking for some tips & pointers so that I can have better understanding of the process. As far as sterilization goes, is it enough to run the jars & lids in the dishwasher then boil the sealed jars in a Dutch oven? Do the jars need to be completely submerged? From what I've read, a pressure cooker is not necessary because the acidity of the brine is sufficient to kill most bacteria. If that's the case, why boil the jars at all? I don't have the recipe handy, but it appears to be a basic brine( vinegar, sugar, salt, water) to which I plan adding carrots, garlic, & celery. I'm considering dumping the juice from a jar of jalapenos that I just finished off as well. Perhaps just adding hot sauce to the brine is a better idea? The plan is as follows: cut a small slit into the side of the cleaned whole peppers. Stuff em into the jars( fresh out of the dishwasher), with carrot garlic celery, leaving 1 inch of space @ top of jar. Fill jar with boiling brine, seal, & boil in Dutch oven(I do have a sockpot if they should be submerged). Leave jars in garage overnight to cool, then store in pantry. How long should I wait to try them? Honestly, I'll probably open a jar right away, but am curious as to what is ideal. Thanx in advance to those who care to share their experience!