Ingredients:

  • 1 cup (240 mL) apple cider vinegar
  • 1 cup (240 mL) water
  • 1 tablespoon (15 g) granulated sugar
  • 1 teaspoon (5 g) kosher salt
  • 1 teaspoon (5 g) mustard seeds (optional)
  • 1 teaspoon (5 g) black peppercorns (optional)
  • 2 cups (about 200 g) sweet mini peppers (red, yellow, or orange)
  • 2 cloves garlic, thinly sliced (optional)
  • ½ teaspoon (2 g) red pepper flakes (adjust to taste)

Instructions:

  1. Wash and dry sweet mini peppers. Slice them in half lengthwise or into rings depending on preference. Add sliced garlic and red pepper flakes to the jar.
  2. In a medium saucepan, combine vinegar, water, sugar, salt, mustard seeds, and black peppercorns. Whisk together until sugar and salt dissolve over medium heat.
  3. Bring to a brief simmer (about 1-2 minutes) and then remove from heat.
  4. Carefully pour the hot brine over the peppers in the jar, ensuring they are fully submerged. Allow to cool at room temperature for a few minutes.
  5. For deeper flavor, refrigerate for at least 30 minutes or longer before serving.