Quick pickled peppers 3/4 cup water 3/4 cup distilled white vinegar 3 tablespoons sugar 1 tablespoon kosher salt 2 to 4 garlic cloves, coarsely chopped about 12 ounces small bell peppers, sliced into 1/4-inch thick rings Add to a medium saucepan and bring to a boil. Stir in the sliced peppers and remove from heat. Let mixture cool for 10 minutes. Put peppers in clean jars and cover each with half of the vinegar mixture. Seal the jars and refrigerate until ready to serve, up to 2 weeks.
Quick Refrigerator Tarragon Pickled Carrots and Asparagus