Ingredients:

  • 1 lb mixed bell peppers (red, green, and yellow), sliced into strips or rings
  • 1 cup white distilled vinegar
  • 1 cup water
  • 1/4 cup granulated sugar
  • 1 tbsp pickling salt
  • 2 cloves garlic, smashed
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns
  • 1/2 tsp red pepper flakes

Instructions:

  1. Wash the bell peppers thoroughly. Remove seeds and membranes, then slice into uniform 1/2-inch strips. Divide the peppers evenly between two clean pint-sized glass Mason jars, tucking them in tightly.
  2. Combine the white distilled vinegar, water, granulated sugar, pickling salt, smashed garlic, mustard seeds, black peppercorns, and red pepper flakes in a medium stainless steel saucepan. Bring to a rolling boil over medium-high heat, stirring until sugar and salt are completely dissolved.
  3. Carefully pour the boiling brine over the peppers in the jars, leaving 1/2 inch of headspace. Use a clean spoon to press the peppers down and remove any trapped air bubbles.
  4. Seal the jars with lids and let them sit at room temperature. Once cooled, transfer to the refrigerator for at least 24 hours to reach peak flavor.