Ingredients:

  • 2 lbs mini sweet peppers, halved or sliced
  • 1 medium white onion, thinly sliced
  • 6 cloves garlic, smashed
  • 2 cups apple cider vinegar
  • 1 cup water
  • 3/4 cup granulated sugar
  • 2 tbsp sea salt
  • 1 tsp whole black peppercorns
  • 1 tsp mustard seeds
  • 1/2 tsp red chili flakes

Instructions:

  1. Clean four wide-mouth pint-sized Mason jars thoroughly. Divide the sliced mini sweet peppers, sliced onions, and smashed garlic evenly among the jars, packing them tightly while leaving 1/2 inch of headspace.
  2. In a medium stainless steel saucepan, combine apple cider vinegar, water, sugar, sea salt, peppercorns, and mustard seeds. Place over medium heat and stir occasionally until the sugar and salt have completely dissolved and the liquid reaches a gentle simmer.
  3. Remove the brine from heat and carefully pour it over the peppers in each jar, ensuring all vegetables are completely submerged. Seal the jars with lids and let them sit at room temperature until lukewarm.
  4. Transfer the jars to the refrigerator and chill for 24 hours to allow flavors to fully penetrate and the texture to stabilize.