Quick-pickled sweet peppers

makes two ½-pint jars

This is a simple recipe to make use of mini sweet peppers. I often add them to sandwiches, and they are always a hit when I make vegan cheese boards for parties (Miyoko’s vegan cheese for the win!). If you can’t get mini sweet peppers from a farmers’ market, I have seen mixed bags of them in the produce section of many conventional supermarkets.

Divide the peppers evenly between two clean ½-pint canning jars, leaving ½ inch of headspace at the top. Set aside.

In a small saucepan, combine the vinegars, sugar, salt, garlic, and ¼ cup water and heat over medium heat, stirring occasionally, until the liquid is hot to the touch and the sugar has completely dissolved, about 3 minutes. Remove the garlic with a fork and discard. Divide the liquid evenly between the jars. Set aside to cool for 30 minutes, seal the jars, then refrigerate for at least 1 day before serving. The pickled peppers should keep in the refrigerator for up to 1 month.