From On Vegetables by Jeremy Fox
Makes 3 cups
“This pickle is ready to eat almost immediately. Like onions, they soften up easily and take on the flavors of the rice vinegar, sugar, and garlic. These peppers are good tossed with braised kale, chopped into potato salad, or served alongside roasted squash or scrambled eggs.”
1 pound sweet peppers, seeded and sliced into rings
1 cup rice vinegar
½ cup granulated sugar
2 tablespoons kosher salt
3 cloves garlic, sliced
Tightly pack the peppers and sliced garlic into heatproof nonreactive containers.
In a saucepan, combine the vinegar, ¾ cup water, the sugar, and salt and bring to a simmer over medium-high heat. Once the solids are completely dissolved, remove the pan from the heat and immediately pour the liquid over the peppers.
Cool the peppers to room temperature, then cover and refrigerate for up to 3 months.