Quick Pickled Vegetables Jar

Wash all produce thoroughly. Thinly slice the cucumbers and red onions into uniform rounds. Julienne or slice the bell peppers into thin strips to fit easily inside the jar.

In a clean, heat-safe glass quart jar, tightly pack the sliced cucumbers, peppers, and red onions, alternating layers to distribute colors evenly. Tuck the smashed garlic cloves in between the layers.

In a small saucepan, combine vinegar, water, sugar, salt, and pickling spices (or peppercorns). Bring to a simmer over medium heat, stirring until the salt and sugar are completely dissolved. Remove from heat.

Carefully pour the hot brine over the packed vegetables in the jar, ensuring everything is completely submerged under the liquid. Leave about 1/2 inch of headspace at the top.

Let the jar cool at room temperature for 30 minutes. Secure the lid tightly and place the jar in the refrigerator. Allow to chill for at least 1 to 2 hours before serving; optimal flavor develops after 24 hours.