Combine water, vinegar, salt and sugar in a large pot. Bring to a boil. Boil for one minute. Reduce to low and keep hot for canning.
Tightly pack jars with peppers
Place 1/8 tsp of pickle crisp in each jar. Add 1 tbsp peppercorns and a clove of garlic to each jar.
Ladle pickling liquid into jars. Leave 1/4" head space.
Use a bubble wand to remove air bubbles. Add additional liquid as needed to maintain 1/4" head space.
Secure lids and rings, finger tight. Place in canner.
Process jars for 10 minutes (Over 1000 feet elevation add 5 minutes)
Turn off heat and wait 5 minutes before removing jars from canner. Place jars in a draft-free location overnight (12-24 hours)
Remove the rings, check the seals. Store any unsealed jars in the refrigerator for up to 2 months.