1 cup apple cider vinegar (or white wine vinegar or distilled white vinegar
1 cup water
2 cloves garlic, peeled and smashed
1 tsp salt
Instructions
Slice jalapenos thin. Slice off top of bell pepper and remove seeds and membranes then chop.
Combine peppers and garlic in a 28-oz or larger glass jar. In a small saucepan, combine vinegar, water, salt. Bring close to a boil, stirring occasionally to dissolve salt into liquid. Remove from heat and pour over the peppers. Use a butter knife to poke down the peppers so they all fit and there aren't any hidden air pockets.
Let peppers cool to room temperature in the jar, then screw on a lid and refrigerate. They should keep well for at least a month.
