1
In a small saucepan, combine the white vinegar, water, garlic, sugar, pickling salt, and black peppercorns. Bring the mixture to a boil.
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2
Pack the peppers snugly into a clean 1‑quart jar (or two pint jars), leaving about 1/2 inch of space at the top.
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3
Pour in the hot brine, pressing down the peppers so they submerge fully while maintaining 1/2 inch of headspace. Refrigerate for at least 24 hours.
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