Many of us have made traditional “fire and ice” pickles using store-bought dill pickles. Our twist is a fast way to use those summer peppers that seem to come from every which way all at once … no processing, just refrigerate, eat and share. This recipe doesn’t require exact amounts, so you can make brine and use any amount of peppers (or other vegetables) you have.
Heat vinegar and water to low boil. Add sugar and stir to dissolve.
Poke holes in smaller peppers with toothpick. Pack peppers, garlic and dill sprigs into quart jars. Add 1 tablespoon dill seed and peppercorns, and 1 teaspoon of salt and crushed red pepper to each jar.
Ladle warm brine over peppers. Cover and shake well.
Refrigerate up to 2 months. Best if made several days before first use.