Carefully inspect all canning jars for chips or cracks. Discard any damaged jars. Wash the canning jars and lids with hot soapy water. Set up all your canning equipment and begin heating the water in a hot water bath canner.
Trim off the cap and tip of each pepper. Slice the peppers into ⅛th to ¼ inch slices. Discard the tops and ends.Measure the sugar, apple cider vinegar, garlic and cayenne powder. Place them into a large 6 to 8 qt pot.
Bring the mixture to a hard boil and decrease the heat and let simmer for 5 minutes. Add the peppers and bring to boil. Reduce heat and let simmer for 4 minutes. Remove pot from heat.Fill hot canning jars leaving 1/4 inch head space. Place lids on, screwing the lid on finger tight.
Boil half pint jars for 10 minutes and pint jars for 15 minutes adjusting for altitude if needed.Allow jars to cool for on towel for 24 hours. Wash the outside and threads of the sealed jars and the top and edge of the flat lids with hot soapy water. Store in cabinet without metal bands.