1 cup apple cider vinegar (or white wine vinegar or distilled white vinegar)
1 cup water
2 tablespoons honey or sugar of choice
2 cloves garlic, peeled and smashed
1 teaspoon salt
First, prepare your peppers: Wear gloves to prevent your fingers from feeling burned. For less spicy pickles, use a paring knife to remove the seeds before slicing. Slice the pickles thin with a mandoline or chef’s knife. Slice off the top of the bell pepper and remove the seeds. Chop the bell pepper.
Combine the prepared peppers and smashed garlic in a 28-ounce (1.75 pints) or larger glass jar. In a small saucepan, combine the vinegar, water, honey and salt. Bring the mixture close to a boil on the stove, stirring occasionally to dissolve the sweetener into the liquid. Remove from heat and carefully pour the liquid over the peppers. Use a butter knife to pock down the peppers so they all fit and there aren’t any hidden air pockets.
Let the pickles cool to room temperature in the jar, then screw on a lid and refrigerate the pickles. Depending on how thinly you sliced the peppers, they could be ready to eat immediately or might need a couple of days in the refrigerator before they taste fully pickled (just sample one every now and then to find out!). They are best when relatively fresh, but keep well for at least a month.