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Originally Posted by pmcgrady

I cold pack peppers in sterilized jars with 2 anchovies, 2 cloves garlic, pinch of alum and fill with hot brine/pickling liquid ( 2qts water, 2qts cider vinegar, 1/4 cup salt and 2 cups sugar. Leave headspace 1/2 in. Screw on lids and water bath for 10 minutes.

You might not have gotten sick from doing this, but it's considered unsafe to can that way per national canning guide lines. Doesn't matter who says "bravo" or not, not a safe procedure to use. The recipe you are using is one of the reasons this is posted in the headers "DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK", as some one else may try to use a unsafe recipe and be hurt.