Wal-Mart usually carries Trappeys whole peppers in pickles/olives section. I love the Trappeys brand because they are so crunchy. I have found the canned peppers tend to be soft and mushy. When I can at home, I do not boil in long water bath. I simply fill clean quart jars with pepper, a tablespoon of canning salt, and garlic cloves are optional. I then boil white vinegar and pour into jars prefilled with peppers, place lid, and allow to cool. I then put peppers in refrigerator to cure for a few months.
Depending on tastes, you can also add okra or small quartered green tomatoes. When doing only okra, I generally add a TB of peppercorns and a TSP of mustard seed and process in pint jars. I will also add sprigs of fresh dill to the jars, which you may want to use with peppers too depending on taste preferences.