Step 1

Thoroughly wash the hot peppers. For milder pickled peppers, you can remove the seeds and membranes; for more heat, leave them intact. Slice the peppers into thin rounds or lengthwise halves.

Step 2

In a medium saucepan, combine the water, white vinegar, sugar, and salt. Bring the mixture to a rolling boil over medium-high heat, stirring until the sugar and salt are completely dissolved. If using, add the garlic, bay leaf, and mustard seeds to the brine.

Step 3

While the brine is heating, pack the sliced hot peppers tightly into a clean, heat-proof pint jar or two half-pint jars. Ensure there is about half an inch of headspace at the top of the jar.

Step 4

Carefully pour the hot brine over the peppers in the jar, making sure the peppers are fully submerged. Tap the jar gently on the counter to release any air bubbles. If needed, top off with more brine.

Step 5

Secure the lid tightly on the jar. Allow the jar to cool to room temperature on your counter.

Step 6

Once cooled, transfer the pickled peppers to the refrigerator. The flavors will meld and develop over at least 24 hours. These pickled peppers are best enjoyed within 2-3 weeks.