Sweet'n Spicy Vinegar N ' Peppers Recipe

Prepare peppers and vegetables

Wash peppers thoroughly. Trim stem ends as needed. For small round peppers leave whole (pierce once with a fork to allow brine penetration). Slice longer peppers (fresno, serrano, jalapeño) into 1/8–1/4-inch rounds. Place sliced peppers and carrot matchsticks into a clean 16–24 oz (about 2-cup) jar or container. Add the sliced garlic on top.

Make the brine

In a small saucepan combine rice vinegar, apple cider vinegar, water, granulated sugar, light brown sugar, and kosher salt. Add the black peppercorns, mustard seeds, coriander seeds, red pepper flakes, and bay leaf. Bring mixture to a gentle simmer over medium heat, stirring until sugars and salt dissolve, about 3–4 minutes. Once simmering, remove from heat and let sit for 1 minute.

Pack and pour

Carefully pour the hot brine over the peppers, carrots and garlic in the jar, ensuring solids are completely submerged and leaving about 1/2 inch headspace. Use a clean spoon to push peppers down and release any air pockets. If necessary top with a little extra water to cover (maintain roughly the same vinegar:sweet ratio).

Cool and chill

Allow the jar to cool to room temperature (about 30–45 minutes). Once cool, wipe rim, close the lid, and refrigerate. For best flavor, let the peppers sit refrigerated for at least 24 hours; they will be pleasantly crisp and tangy after 24 hours and develop more complex sweet-spicy flavor after 3 days.

Serving and storage

Before serving, drain peppers if desired and toss with 1 teaspoon olive oil to gloss (optional). Use as a condiment for sandwiches, grilled meats, tacos, salads, or charcuterie. Store refrigerated for up to 4 weeks. Always use a clean utensil to remove peppers; if brine becomes cloudy or off-smelling discard.