Pickled Lunchbox Peppers

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the peppers: Wash and thinly slice the lunchbox peppers into rings or strips.

Step 2

Pack the jar: Add the sliced peppers to a clean glass jar along with sliced garlic, if using.

Step 3

Prepare the brine: In a small saucepan, combine equal parts white wine vinegar and water. Add salt and sugar (if desired) and any optional spices you like, such as mustard seeds, peppercorns, or dill seeds.

Step 4

Heat the brine: Bring the brine to a boil, stirring until the salt and sugar dissolve.

Step 5

Combine peppers and brine: Carefully pour the hot brine over the peppers in the jar, ensuring they are completely submerged.

Step 6

Cool and refrigerate: Seal the jar with a lid and allow it to cool to room temperature. Once cooled, refrigerate for at least 24 hours to allow the flavors to develop.

Step 7

Enjoy: These quick pickled peppers can be enjoyed immediately or stored in the refrigerator for up to a month.