Ingredients:

  • 1 lb mini sweet peppers, halved and seeded
  • 4 cloves garlic, smashed
  • 1 cup white distilled vinegar
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1 tbsp pickling salt
  • 1 tsp mustard seeds
  • 1/2 tsp black peppercorns
  • 1/2 tsp red pepper flakes

Instructions:

  1. Clean two 16 oz wide-mouth mason jars. Slice the 1 lb mini sweet peppers into uniform pieces and distribute them along with the 4 cloves of smashed garlic evenly between the two jars, packing them tightly while leaving half an inch of headspace at the top.
  2. In a small stainless steel saucepan, combine 1 cup white distilled vinegar, 1/2 cup water, 1/4 cup granulated sugar, 1 tbsp pickling salt, 1 tsp mustard seeds, 1/2 tsp black peppercorns, and 1/2 tsp red pepper flakes.
  3. Bring the brine mixture to a gentle boil over medium heat, stirring occasionally until the sugar and salt are completely dissolved and the liquid is clear.
  4. Carefully pour the boiling brine over the peppers in the jars until they are completely submerged. Tap the jars gently on the counter to release trapped air bubbles.
  5. Seal the lids and let the jars sit at room temperature for 30 minutes.
  6. Transfer the jars to the refrigerator and let the pickles cure for at least 24 hours before serving.