Baby sweet bell peppers are pickled in a balanced brine; you can easily substitute cherry bomb peppers, or any sweet small pepper for this recipe. Once pickled, the peppers are wonderful stuffed with cheese or charcuterie meats.
3 cups of baby sweet bell peppers (approx.)
1 T pickling spice
1 C apple cider vinegar
1/2 cup water
1 T kosher salt
1/2 C sugar
1 bay leaf
Add all ingredients except bell peppers to small sauce pan. Allow brine to come to a boil; remove pan from heat. Place bell peppers in quart sized canning jar. Pour brine over bell peppers. Secure lid on jar and chill for at least 1 hour. Pickled baby bell peppers keep well in the fridge for up to two weeks.