Pickled Peppers
Source: combination of recipes
2 cups white vinegar
1 cup water
1 T kosher salt
opt: 1 T sugar
choice of hot or sweet peppers, sliced, enough to fill 1 quart jar or 2 pint jars
Pack the peppers tightly in jars, leaving 1/2" head space.
Bring vinegar, water, salt, and optional sugar to a boil in medium pot, stirring occasionally.
Remove from heat and pour brine over peppers.
Cool slightly, cover and cool to room temp, refrigerate.