Thoroughly wash and scrub all the peppers under cool running water.
Take time to get your quart sized jar and the lid super clean and sterilized. We like to scrub ours with hot soapy water, then send them through the sanitizing cycle in the dishwasher.
Using a sharp knife, remove and compost the pepper hulls, then slice all the peppers into rings. There’s no need to de-seed and de-vein the peppers, but if you prefer to, you certainly can.
You may want to wear gloves for this step if you have sensitive skin, the oils from the peppers can cause burning and rashes.
Set 1/2 cup of filtered water to boil, either in a tea kettle or a saucepan. Measure out three tablespoons of kosher or pickling salt and pour it into your quart sized jar. Measure out and add the flavorings listed above to the jar as well.
Once the water is boiling, pour it into the jar and stir vigorously with a spoon until the salt dissolves and everything is mixed.
Pack the sliced peppers carefully into the jar, pushing them down gently after each addition. Keep filling the jar until you reach the neck of the jar. If you want to add some vinegar, leave a little room to top it off.
Pour clean, filtered water slowly into the jar until all the peppers are covered. Cover the jar tightly with the lid and keep in the refrigerator for at least a day before enjoying.
Do be aware, this is not a canning recipe, so you must keep the peppers in the fridge in order to keep them safe for consumption.
Your pickled peppers will keep in the refrigerator for around 6 months, and can be enjoyed on any number of dishes.
We like to use ours to add a little spice and flavor to stir fries, toss them into omelettes, and even put them on homemade pizza!