Step 1

Remove the stems, seeds and inner membranes of the peppers.  I didn’t remove all the seeds, just as many as I could.  If you like your peppers really spicy, consider leaving them in.

Step 2

Slice the peppers into 1/4 inch slices.

Step 3

In a saucepan mix together the vinegar, water, pickling salt and sugar.

Step 4

Boil for about 1 minute.

Step 5

Remove from heat.

Step 6

In your clean jars, add the slices of pepper.

Step 7

Pour the hot brine over the peppers.

Step 8

Gently tap the bottom of your jars on the counter to remove any bubbles and to allow the peppers to settle.

Step 9

Top up with brine, leaving about 1/2 inch of air space in the jar.

Step 10

Clean the rim of the jar and add your lid.

Step 11

Refrigerate and let sit for at least 3 – 5 days.

Step 12

These pickled peppers will last for months.