I don't boil mine at all. I have a lot of room in my other refrigerator so I cold pack them, which keeps them crispy longer. I use 50-50 white vinegar and water. Most important is the large clove of garlic that gets sliced into each jar. Sometimes I'll add a slice of red onion, maybe a little mustard seed, but there has to be a lot of garlic in there.
When it comes to crispness, pack them green. The red ones will get mushy in a few months. I find even the green ones I cold pack start getting mushy if there are any left the following summer. Right now they are exceptionally good, and I must of ate a quart just in the past 10 days. I like to slice them into strips and snack on them with sharp cheddar cheese. Yum.
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