Ingredients:

• Jalapeño peppers, sliced, 1 cup

• Mini bell peppers, sliced, 1 cup

• White vinegar, 1 cup

• Water, 1/2 cup

• Sugar, 1/4 cup

• Salt, 1 teaspoon

• Black peppercorns, 1 teaspoon

• Crushed red pepper flakes, 1 teaspoon

• Garlic, minced, 2 cloves

Instructions:

1. In a large jar or container, combine the sliced jalapeño and bell peppers.

2. In a saucepan, bring the white vinegar, water, sugar, salt, black peppercorns, crushed red pepper flakes, and minced garlic to a boil. Stir until the sugar and salt have dissolved.

3. Pour the hot pickling liquid over the peppers in the jar.

4. Let the peppers cool to room temperature before sealing the jar and placing it in the refrigerator.

5. Allow the peppers to pickle in the refrigerator for at least 24 hours before serving.

6. Enjoy the sweet and spicy pickled peppers on sandwiches, salads, or as a snack!