Pack the peppers into a clean half-pint jar.Advertisement
In a small saucepan, combine the vinegar, honey, salt, and 1/4 cup water and bring to a simmer, stirring to dissolve the honey and salt. Remove from the heat and pour over the peppers. Seal the jar.
Let cool to room temperature and use immediately or refrigerate for up to 1 week.
To make ahead: Refrigerate for up to 1 week.
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