Ingredients:

  • 1 lb (450g) fresh red peppers
  • 4 cloves (12g) garlic, smashed and peeled
  • 1 tbsp (5g) whole black peppercorns
  • 1 tsp (2g) mustard seeds
  • 1 cup (240ml) distilled white vinegar
  • ½ cup (120ml) apple cider vinegar
  • 1 cup (240ml) filtered water
  • ¼ cup (50g) granulated sugar
  • 2 tbsp (36g) pickling salt
  • 1 tsp (2g) crushed red pepper flakes
  • ½ tsp (1g) celery seed

Instructions:

  1. Wash the red peppers thoroughly and slice them into thin rings (approx. ¼ inch thick) or long strips.
  2. Divide the sliced peppers, smashed garlic cloves, peppercorns, and mustard seeds evenly between three clean pint-sized Mason jars, pressing down firmly to leave ½ inch of headspace.
  3. In a stainless steel saucepan, combine the white vinegar, apple cider vinegar, filtered water, sugar, pickling salt, red pepper flakes, and celery seed.
  4. Place the pan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally until the sugar and salt are completely dissolved and the liquid is clear.
  5. Remove from heat and pour the hot brine over the packed peppers in the jars, ensuring they are fully submerged.
  6. Seal the jars tightly and allow them to cool. Refrigerate for 24 hours to allow the flavors to infuse.