Ingredients:

  • 1 lb mini sweet peppers, halved lengthwise and deseeded
  • 4 cloves garlic, smashed
  • 2 sprigs fresh dill or parsley
  • 1 cup apple cider vinegar
  • 1/2 cup granulated sugar
  • 1 tbsp sea salt
  • 1/2 tsp red chili flakes
  • 1 tsp whole black peppercorns

Instructions:

  1. Wash the mini sweet peppers thoroughly, slice them in half lengthwise, and remove the seeds.
  2. Divide the peppers, smashed garlic cloves, and optional herbs evenly between two clean pint-sized mason jars. Pack them tightly, leaving about 1/2 inch of headspace at the top.
  3. In a small saucepan, combine the apple cider vinegar, sugar, salt, peppercorns, and chili flakes.
  4. Place the saucepan over medium heat and stir constantly until the sugar and salt have completely dissolved and the liquid reaches a gentle simmer.
  5. Remove the brine from heat immediately to prevent over-reducing.
  6. Carefully pour the hot brine over the peppers in the jars, ensuring every pepper is fully submerged.
  7. Tap the jars gently on the counter to release any trapped air bubbles.
  8. Seal the lids tightly and let the jars cool to room temperature on the counter before transferring them to the refrigerator for 24 hours.