Wash outside of peppers and wipe dry. Cut slice from stem end and remove seeds. Cut into thin strips or into long ribbons, working around and around the pepper. Scald well, then drop into ice water to crisp. Drain. Put the peppers into hot jars; fill with hot syrup made in the proportions of 1 cup sugar to 2 cups vinegar. Leave 1/4 inch head space. Adjust lids. Process in boiling water bath five minutes. Start to count processing time as soon as water in canner returns to boiling.