• Place water, vinegar, salt and sugar in a pot and bring to a simmer, then turn off and allow to cool.
• Use a paring knife or kitchen scissors - trim the excess stem from your peppers and set aside. Slice 1 large or 2 smaller yellow wax peppers into thin rings and set those aside too.
• Place the cherry bomb and yellow wax peppers in your jar. Approx. one lb of peppers will fit between 2 pint wide mouth canning jars. Pack tightly.  
• To each jar, add 2 cloves garlic, 3 whole peppercorns, 1/2 tsp pickling spice and 2 bay leaves. 
• Pour cooled liquid over the peppers to 1/2 inch of the lip of the jar. Wipe rims. Apply seals and bands. Refrigerate for 24 hours before enjoying.

If canning in a water bath:

• Prepare waterbath, jars and lids prior to step #1. 
• After applying seals and bands, process in a waterbath for 15 minutes.