Quick Pickled Peppers


4 Cups peppers, seeded and cut to 1-inch dice
1-1/2 Cups distilled white vinegar
3/4 Cup sugar
3 Tbsp Brining Mix
3 Tbsp Pickling Spice Blend
1-1/2 Cup water


Arrange cut peppers in a clean jar. Bring remaining ingredients to boil in a small saucepan, stirring to dissolve the sugar and any salt in the brine / pickling spice blend. Remove pan from heat and pour pickling liquid into the jar and over the chopped peppers.

Allow quick-pickles to cool to room temperature before covering with a lid. Keep refrigerated and use within one month.