Pickled Summer Peppers

• 1 cup white wine vinegar
• 3/4 cup water
• 2 tablespoons sugar
• 1 teaspoon kosher salt
• 1/4 pound sweet small red peppers, such as baby bellstemmed, seeded and thinly sliced
• 1/4 pound hot red chiles, such as Fresno and cayenne, stemmed and thinly sliced
• 1/4 cup thinly sliced onion
• 1 bay leaf
• 1 garlic clove
• 1 teaspoon black peppercorns
• 1/2 teaspoon crushed red pepper

1. In a small saucepan, combine the vinegar with the water, sugar and salt and bring to a boil, stirring to dissolve the sugar.
2. Remove from the heat and add all of the remaining ingredients; let cool completely.
3. Transfer the peppers and brine to a heatproof 1-pint jar and refrigerate overnight before serving.

white wine vinegar, water, sugar, kosher salt, red peppers, red chiles, onion, bay leaf, garlic, black peppercorns, red pepper

Taken from www.foodandwine.com/recipes/pickled-summer-peppers (may not work)