Ingredients:

  • 1 lb mini sweet peppers, halved and seeded
  • 4 cloves garlic, thinly sliced
  • 1 tsp whole black peppercorns
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp granulated sugar
  • 1 tbsp kosher salt

Instructions:

  1. Wash the mini sweet peppers thoroughly. Slice them in half lengthwise and remove the seeds. Pack the halved peppers and sliced garlic cloves tightly into the clean mason jars, distributing the peppercorns evenly between the two.
  2. In a small saucepan, combine the white distilled vinegar, filtered water, sugar, and kosher salt. Place over medium-high heat and bring to a boil. Stir occasionally until the sugar and salt have completely dissolved and the liquid is clear and shimmering.
  3. Carefully pour the boiling brine over the peppers and garlic, ensuring every piece is fully submerged. Tap the jars gently on the counter to release any trapped air bubbles. Seal the lids tightly and let them cool on the counter for a few minutes before moving to the fridge.