Ingredients:

  • 1 lb mini red sweet peppers, sliced into rings
  • 3 cloves garlic, smashed
  • 1 tsp red pepper flakes
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp sea salt
  • 2 tbsp granulated sugar
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Wash the red peppers thoroughly and pat them dry. Slice them into consistent 1/4-inch rings.
  2. Divide the sliced peppers, smashed garlic, and red pepper flakes equally between two sterilized 16 oz glass mason jars.
  3. In a small saucepan, combine the white vinegar, water, salt, sugar, peppercorns, and mustard seeds.
  4. Place the saucepan over medium heat and stir constantly until the salt and sugar have completely dissolved. Bring to a quick simmer without reaching a violent boil.
  5. Carefully pour the hot brine over the peppers in each jar, leaving about 1/2 inch of headspace. Ensure all peppers are fully submerged.
  6. Seal the lids tightly and let the jars sit at room temperature until they reach a lukewarm feel.
  7. Transfer the jars to the refrigerator and chill for 24 hours for maximum flavor penetration and texture stabilization.