Refrigerator Pickled Sweet Peppers with Garlic

The source’s large pepper batch uses three kilograms of sweet peppers and a liter of water flavored with sugar, salt, bay and garlic. A brief simmer softens the peppers while leaving some bite. Its oil and 9% vinegar go into the marinade as measured, but filling hot jars and turning them upside down does not establish a safe shelf-stable canning process. For this version, cook the peppers briefly, add the vinegar near the end and transfer them to clean heat-safe jars with their liquid. Cool the jars briefly before refrigerating, and keep them cold between servings. Slice the peppers for sandwiches or serve whole pieces beside a meal.