1 sweet pepper (green, yellow or red)
1/2 jalapeño pepper
1/2 red onion
1/2 cup apple cider vinegar
1/2 cup water
1 tbsp salt
1 tbsp brown sugar
2 allspice berries (optional)
1 Bay leaf
1/4 tbsp crushed red pepper
1.Place the vinegar, water and seasonings in a medium-sized saucepan. Bring the mixture to a boil and then simmer on medium until the salt and sugar are dissolved and the flavors meld (about 3 minutes).
2. Slice the pepper, jalapeño pepper, onion and cucumber. Place them in the saucepan and simmer for about 3-5 minutes, or until the veggies are soft. If you boil the brine for too long, everyone in the house will begin to tear up, cough and yell at you (boo!)
4. Put the veggies and the brine into a jar and cool. You can use an old pickle jar!
5. Once cooled, the picked veggies can stay in the fridge for at least a couple of weeks. Because they are in a brine, I expect that they can stay in the fridge for longer than a month, but I’ve never tried that before so…at your own risk!