Quick Pickled Peppers Recipe

Slice the pickles thin with a mandoline or chef’s knife. Slice off the top of the bell pepper and remove the seeds and membranes. Chop the bell pepper.

Combine the prepared peppers and smashed garlic in a 28-ounce glass jar. In a small saucepan, combine the vinegar, water, honey, and salt.

Bring the mixture close to a boil on the stove, stirring occasionally to dissolve the sweetener into the liquid. Remove from heat and carefully pour the liquid over the peppers.

Use a butter knife to pock down the peppers so they all fit and there are no hidden air pockets.

Let the pickles cool to room temperature in the jar, then screw on a lid and refrigerate the pickles.

Use as desired and enjoy.