The hardest part of this recipe is having to wait 6-8 weeks before you can eat them... But here's the best part, if you make them soon, you will have some killer peppers for opening day of Football Season!
Refrigerator Marinated Peppers
Wash and cut peppers, peel garlic, pack in jar.
1 cup white vinegar
1/5 cup water (just estimate as best you can)
1 1/2 tsp kosher salt
3 tsp sugar
Bring to a boil, lower heat and simmer for five minutes.
Pour over peppers, cover all peppers with liquid, release air bubbles with butter knife or wooden skewer.
Place a new flat canning top on the jar (no band). Let jar cool naturally. Screw the ring on.
Place in fridge for 6-8 weeks and use within 6 months.
I'll be joining Foodie Friday, Saturday Standstill, Summer Sundays, Sunday Showcase, Sundae Scoop and Blue Monday (there is blue in the runner...) Metamorphosis Monday (peppers to pickles) with this post, please stop over to see what everyone else is up to!