Ingredients:
1 lb peppers
1-1/2 cups white vinegar
1-1/2 cups water
1 tbsp salt
1/2 cup sugar (optional)
Other spices if desired
Directions:
1. Fill 2 pint jars with peppers, slicing or perforating as desired.
2. Combine brine ingredients, stirring to dissolve salt and/or sugar.
3. Pour brine over jarred peppers, topping off with water if needed. Seal jars. Refrigerate for at least 3 days before eating.