Start by washing your peppers thoroughly. Depending on your preference, you can chop them into rings or leave them whole. Personally, I enjoy slicing them into rings for easy snacking and convenient use in recipes. Set them aside while we prepare the brine.

In a medium saucepan, combine the vinegar, water, garlic, sugar, pickling salt, mustard seeds, peppercorns, and bay leaf. Bring the mixture to a gentle boil over medium heat. Stir until the sugar and salt dissolve completely. This step usually only takes a few minutes but talk about the aroma filling your kitchen!

While the brine is boiling, I like to prepare my jars. Use clean, sterilized jars to ensure freshness. Carefully pack your prepared peppers into the jars, allowing some room for the brine.

Once the brine has boiled, remove it from heat. Pour the hot brine over the peppers in the jars, ensuring they are completely submerged. Leave about half an inch of space at the top. This step transitions their flavors beautifully.

Tightly seal the jars and let them cool to room temperature. After they’re cool, I recommend refrigerating them. They’ll be perfect to enjoy in a few days. However, for the best taste, let them sit for at least a week. Patience yields a more robust flavor.

After waiting, dig into your pickled peppers. Add them to salads, sandwiches, or munch on them as a snack. The possibilities are endless!