Ingredients
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2 cups stemmed, seeded, and thinly sliced (into rounds) fresh hot and/or sweet peppers
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⅔ cup white wine vinegar or apple cider vinegar
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⅔ cup water
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¼ cup granulated sugar
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1 tablespoon kosher salt
Directions
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Pack peppers into a sterilized pint jar (see Note). Bring vinegar, 2/3 cup water, sugar, and salt to a boil in a small pot over high; boil, stirring constantly, until sugar and salt dissolve, about 3 minutes. Pour hot brine over peppers in jar, filling jar to top. Let cool to room temperature, about 1 hour. Seal jar, and refrigerate 2 days before using.
Make Ahead
Pickled peppers can be refrigerated in jars up to 3 months.
Note
Submerge heatproof jar in boiling water for 10 minutes or run through the dishwasher on the hottest setting to sterilize.