2 cups fresh peppers (jalapeños, bell peppers, or your choice), sliced
1 cup white vinegar
1/2 cup water
1/4 cup sugar
1 tbsp salt
2 cloves garlic, smashed
1 tsp black peppercorns
1 tsp mustard seeds (optional)
Preparation:
In a saucepan, combine vinegar, water, sugar, salt, garlic, and spices; bring to a boil.
Place sliced peppers in a clean jar.
Pour the hot pickling liquid over the peppers, ensuring they are fully submerged.
Seal the jar and let it cool to room temperature before refrigerating for at least 24 hours before enjoying.
