Ingredients:

  • 3 lbs mixed bell peppers (red, yellow, orange), seeded and cut into 1/4-inch strips
  • 6 cloves fresh garlic, smashed
  • 3 cups white distilled vinegar (5% acidity)
  • 2 cups filtered water
  • 3/4 cup granulated sugar
  • 2 tbsp pickling salt
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns
  • 3 bay leaves

Instructions:

  1. Wash and slice the bell peppers. Remove seeds and membranes, then slice into uniform 1/4-inch strips to ensure even pickling.
  2. Sterilize wide-mouth pint jars and lids by boiling them for 10 minutes, keeping them warm until filling.
  3. In a large stainless steel saucepan, combine the white distilled vinegar, filtered water, granulated sugar, pickling salt, mustard seeds, black peppercorns, and bay leaves.
  4. Bring the brine mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar and salt are fully dissolved.
  5. Reduce the heat to a simmer for 2 minutes to allow the spices to bloom.
  6. Place one smashed garlic clove at the bottom of each sterilized warm jar.
  7. Pack the bell pepper strips tightly into the jars, as they will shrink slightly during the pickling process.
  8. Carefully pour the boiling brine over the peppers, leaving 1/2 inch of headspace at the top of the jar.
  9. Use a bubble remover tool or a thin knife to remove any trapped air bubbles from the inside of the jar.
  10. Seal the jars with lids and bands, and allow them to chill for 24 hours to allow flavors to fully develop.