A workhorse pickled pepper recipe. Use this for any pepper, sweet, hot or in between.

1 lb sweet or hot peppers, in any combination (Anaheim, Poblano, red bell, Hungarian or banana), seeded and sliced thinly

2 cups apple cider vinegar

1 tbsp Kosher salt

1 tsp sugar

1 garlic clove, smashed

1 bay leaf

Pack the peppers into a clean quart jar. To make the brine, bring the vinegar, salt, sugar, garlic, bay leaf and 1 cup water to a boil. Pour over the peppers and refrigerate for at least one day and up to a year.