Ingredients:

  • 1 lb sweet mini peppers, sliced into rings
  • 50g white onion, thinly sliced
  • 2 cloves garlic, smashed
  • 1 cup white vinegar
  • 1 cup water
  • 1/4 cup granulated sugar
  • 1 tbsp sea salt
  • 1 tsp mustard seeds
  • 1/2 tsp celery seed

Instructions:

  1. Wash the peppers thoroughly and slice them into uniform rings approximately 1/4 inch thick.
  2. Pack the sliced peppers, sliced onions, and smashed garlic cloves tightly into a 1-quart wide-mouth Mason jar.
  3. In a small saucepan, combine the white vinegar, water, granulated sugar, sea salt, mustard seeds, and celery seed.
  4. Place the saucepan over medium heat and stir occasionally until the mixture reaches a gentle simmer and the sugar and salt have completely dissolved.
  5. Carefully pour the hot brine over the peppers in the jar, filling it to the brim.
  6. Stir gently with a knife to release any trapped air bubbles, seal the lid tightly, and let the jar sit on the counter until it reaches room temperature.
  7. Transfer the jar to the refrigerator and chill for 24 hours to reach peak flavor and texture.