Description
Prep time: About 15 minutes
Brine heating: 5–10 minutes
Flavor rest: At least 24 hours refrigerated
Servings: Approximately 8
Ingredients
Scale
- 1 pound mini sweet peppers, cut into rings or halves
- 1 cup distilled white vinegar, 5% acidity
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 3 garlic cloves, lightly crushed
- 1 teaspoon red pepper flakes, or less to taste
- 1 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon dried oregano, optional
Instructions
- Wash peppers, remove stems, and cut evenly. Remove loose seeds if desired. Pack into clean, suitable heat-safe containers without crushing.
- Distribute garlic, pepper flakes, mustard seeds, peppercorns, and optional oregano among the peppers.
- Heat vinegar, water, sugar, and salt in a nonreactive saucepan, stirring to dissolve. Bring to a gentle simmer and remove from heat.
- Pour carefully into temperature-appropriate containers, covering the peppers. Release trapped air with a clean utensil. Do not top up with plain water.
- Cool briefly and refrigerate promptly at 40°F or below. Do not wait for complete counter cooling.
- Allow at least 24 hours for flavor, keeping peppers covered by brine. Serve with clean utensils.
Storage: Refrigerated only. The supplied two-week period is not validated for this exact formula; make a small batch for short-term use or follow a tested recipe for a documented storage period. Do not can or store at room temperature. Freezing is not recommended for crunch.