Quick Pickled Peppers

Ingredients

1/2 pounds of peppers (Jalapenos, Banana, Hungarian Wax, Seranos’s, Big Jims)
1 red bell pepper (if you do not have this, just use more of the peppers from above)
1 cup apple sicer vinegaar
1 cup water
2 tablespoons honey or sugar
2 cloves of garlic, peeled and smashed
1/2 teaspoon salt

First prepare your peppers by washing and cutting off the top where the stem is. MAKE SURE YOU WEAR GLOVES! If you would loke a less spicy pepper scoop out the seeds with a small spoon. Use a mandolin or a sharp knife and cut into thin circles.

Chop the bell pepper.

Combine the peppers and the smashed garlic in a large glass mason jar. In a small saucepan, combine the vinegar, water, honey and salt. Brinf the mixture to just before a boil on the stove, stirring occasionally. Remove from heat and carefully pour over the peppers.

Let pickles cool to room temperature. Cover with a lid and place into the refrigerator. They are ready to eat within a few hours but are best if given a couple of days to let the flavors blend.