Wash and sterilize canning jars to the manufacturer specification, keep them on the stove in hot water until ready to use

In a heavy bottom stock pot combine sugar, vinegar and water

Bring to a boil, stirring until sugar is dissolved

Add salt, coriander, bay leaves and peppercorns, and bring back to a boil, reduce heat to medium and cook pickling liquid for 10 minutes

Wash and towel dry the peppers

Slice peppers lengthwise to resemble strips, remove white membrane and seeds (seed removal is optional, if you like a hotter mix, leave them in)

If peppers are too long, cut tops leaving ¼ inch headspace

Peel and slice garlic lengthwise

Place pepper strips in hot jars lengthwise, alternating varieties so that each jar contains some of each pepper

Add garlic strips evenly (2 or 3 per jar)

Ladle hot pickling liquid over pepper mixture leaving ¼ inch head space

Cover with lids and rims

Process in a hot water bath for 5 minutes or refrigerate jars up to 3 months