Add pickled peppers to your sandwiches as a light, sweet ingredient or simply eat them plain. Though pickling calls to mind large batches of food, you can make a small batch of peppers whenever you feel like having a snack. Pickling both preserves and sweetens the peppers and it is ideal when you have a large number of peppers on hand.

Cut the tops from the peppers by sliding the tip of the knife into the pepper 1 inch from the stem and cutting in a circle around the stem.

Remove the inner core and the seeds by pulling off the top and reaching your fingers inside to scrape out the seeds.

Rinse the peppers thoroughly in water.

Cut the peppers into strips about ½ inch wide using a sharp knife. If the peppers are 1 inch or smaller, skip this step and pickle them whole.

Place the pickles into a large jar, leaving about 1 inch of headroom at the top of the jar.

Pour 1 cup of of vinegar, ½ cup of water and 1 cup of sugar into a pot. You can reduce or increase this amount so long as the proportions remain consistent.

Bring the mixture to a boil, stirring occasionally with a wooden spoon.

Remove the pot from the heat.

Pour the hot mixture over the peppers in the jar slowly, filling the jar to the lip.

Screw the lid onto the jar tightly.

Place the jar in the refrigerator for 24 hours. After 24 hours, the pickles are ready to eat.