Quick Pickled Bell Peppers

Ingredients

• 2 Bell peppers, medium, any color
• 1 cup White vinegar
• 1 cup Water
• 2 tbsp Sugar
• 1 tbsp Salt
• 1 tsp Black peppercorns
• 2  Garlic cloves, smashed

Directions

1. Prep bell peppers: Use a Amazing Series utility knife to cut the tops off the bell peppers. Slice them in half lengthwise, remove the seeds and membranes, and discard them. Slice the peppers into thin strips or rings, depending on your preference.
2. Prepare Brine: In a small saucepan, combine vinegar, water, sugar, salt, peppercorns, and garlic. Bring the mixture to a boil, stirring to dissolve the sugar and salt, then remove from heat.
3. Add Peppers: Place the sliced peppers into a heatproof container. Pour the hot brine over the peppers, ensuring they are fully submerged.
4. Cool & Store: Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours before serving, but for best results serve after at least 24 hours.