Pickled Peppers

Slice 6 jalapeños, 5 cubanelle, and 5 poblano peppers into 1/4 inch rings. For this batch, I removed the seeds to help keep the heat under control. I also chopped 1/4 cup red onion to add more flavor.⁠

⁠For the brine - In a medium saucepan combine 2 minced garlic cloves, 1 cup water, 1 1/2 cup white vinegar, 3 tbs salt, 1 tbs dill, and 1 tbs sugar. Bring to a boil and add the peppers and onion to the brine. Remove the saucepan from the heat and let sit for 10 minutes. The peppers will turn a darker color while they soak in the brine. ⁠
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After 10 minutes spoon the peppers and onions into a mason jar, then cover them with the brine. Once cooled close the jar and keep refrigerated. ⁠
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Tip: When slicing the jalapenos, wear rubber gloves to prevent pepper juice from getting on your hands, and then rubbing your eyes. Ouch!⁠