Peppers: Simple Pickled Chilli

Let the jar sit at room temperature until cool. Fasten the lid and refrigerate.

Pour the hot brine carefully over the peppers, ensuring they are completely submerged. Leave about half an inch of headspace at the top. Simple Pickled Chilli Peppers

2 cups of fresh peppers (jalapeños, serranos, or bird’s eye), sliced into rings or left whole with a slit. Vinegar: 1 cup white vinegar or apple cider vinegar. Water: 1 cup filtered water. Sugar: 2 tablespoons granulated sugar. Salt: 1 tablespoon kosher salt. Let the jar sit at room temperature until cool