Wash the peppers thoroughly
Slice or leave them whole, depending on preference
Sterilize a clean jar
Pack the peppers tightly into the jar
Add garlic, herbs, or spices if desired
Combine vinegar, water, salt, and sugar in a pot
Bring the brine to a boil
Pour the hot brine over the peppers
Remove air bubbles with a clean utensil
Seal the jar tightly
Let the jar cool to room temperature
Refrigerate for quick pickles or process in a water bath for shelf-stable pickles
Wait at least 24 hours before eating
Store refrigerated pickled peppers for several weeks