Prepare the Peppers
Wash and slice the peppers into rings or keep them whole (if keeping whole, poke small holes in each).
Peel and slice the garlic.
Make the Brine
In a saucepan, combine vinegar, water, salt, sugar, peppercorns, mustard seeds, and oregano.
Bring to a simmer over medium heat, stirring to dissolve the salt and sugar.
Pack the Jars In sterilized glass jars, tightly pack the peppers and garlic.
Pour the hot brine over the peppers, ensuring they are fully submerged.
Seal and Store
Seal the jars with lids and let them cool at room temperature.
Store in the refrigerator for at least 3 days for the best flavor (but they get better over time!).
Enjoy! These pickled peppers are perfect for sandwiches, tacos, pizza, or straight out of the jar!
Would you like any variations, like adding onions or making them extra spicy?
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