Make sugar vinegar syrup: Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
2
Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
3
Pour into jars: Pour into clean, hot jars leaving 1/2-inch headspace; close jars. (Do not over-tighten the jars.)
4
For shelf stable storage, process in a water bath: Put a rack on the bottom of tall, large pot. Place the sealed jars on the rack. Fill the pot with water, covering the jars by 1 inch. Bring to a rolling boil. Boil for 15 minutes. Remove the jars from the pot and let sit at room temperature to cool.
