Step 1

Even though this is a recipe for refrigerated pickled peppers (not shelf-stable), you can increase the peppers' longevity by sterilizing the jars in which they'll be stored. Boil the jars, lids and rings prior to use.

Step 2

In a small pot, bring the brine ingredients to a boil and stir until the sugar and salt have fully dissolved.

Step 3

Divide the seasonings evenly between the jars, and spoon in the cleaned peppers. You can fill the jars as loosely or tightly as you want, since you're not producing a shelf-stable product.

Step 4

Carefully pour the brine over the peppers, to cover. Wipe the rims and seal the jars to fingertip tightness. Check the lids again in 5 minutes -- they may need additional tightening.

Step 5

Let the jars cool on the counter. If the jars were filled to the top, they'll likely self-seal. This is a good thing, but note that they're still not shelf-stable.

Step 6

Place the cooled jars in the fridge for at least 10 days before serving, although you'll get a nice hint of the good things to come by day 5.