Ingredients:

  • 1 lb red bell peppers, sliced into rings or strips
  • 15g Thai red chilies, split lengthwise
  • 4 cloves garlic, smashed
  • 1 cup distilled white vinegar
  • 1 cup filtered water
  • 1/2 cup granulated sugar
  • 1 tbsp pickling salt
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Distribute the smashed garlic, peppercorns, and mustard seeds evenly between the bottom of two 16 oz Mason jars.
  2. Pack the sliced red bell peppers and split Thai chilies tightly into the jars, leaving about 1/2 inch of headspace at the top.
  3. Combine the distilled white vinegar, filtered water, granulated sugar, and pickling salt in a small stainless steel saucepan.
  4. Bring the brine mixture to a simmer over medium heat, stirring occasionally until the sugar and salt have completely dissolved and the liquid is clear.
  5. Remove the brine from heat immediately to avoid over-boiling.
  6. Carefully pour the hot brine over the peppers, ensuring every piece is fully submerged.
  7. Tap the jars gently on the counter to release trapped air bubbles and seal the lids tightly.
  8. Let the jars sit at room temperature until cool to the touch, then transfer to the refrigerator to chill for 24 hours.