Spicy Red Pepper Pickles for 24 Servings

Instructions:

1. Distribute the smashed garlic cloves, black peppercorns, and red pepper flakes evenly between two clean quart-sized Mason jars.
2. Pack the sliced red peppers tightly into the jars, leaving about ½ inch of headspace at the top, pressing them down firmly.
3. In a medium saucepan, combine the white vinegar, apple cider vinegar, sugar, pickling salt, and sea salt.
4. Bring the mixture to a simmer over medium heat, stirring constantly until the sugar and salt have completely dissolved, then remove from heat immediately.
5. Carefully pour the hot brine over the peppers, ensuring they are completely covered.
6. Tap the jars gently on the counter to release trapped air bubbles, seal the lids tightly, and allow to cool to room temperature.
7. Transfer jars to the refrigerator and chill for 24 hours for maximum flavor penetration.