These tasty sweet peppers marinate in a lovely brine for a delicious pickled treat. This recipe is highly flexible and will accommodate more or fewer peppers, or different sized jars - just make sure you have enough brine to cover the peppers in the jars.
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.
In a small pot, bring the brine ingredients to a boil and stir until the sugar and salt have fully dissolved.
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.
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.
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.
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.
* For extra safety and longevity, briefly blanch the peppers in boiling water (just 5 seconds or so), drain, and transfer them to the jar(s) after adding the seasonings. A spider strainer comes in very handy for this.
Pickled Sweety Drops was originally published on https://soupaddict.com/pickled-sweety-drops/