Make pickled sweet peppers by placing chopped peppers in jars with a boiled mixture of vinegar, sugar and water. This process takes around 30 minutes and requires 2 pounds of sweet peppers, 3 cups of distilled white vinegar or cider vinegar, 3 cups of water, one and a half cups of sugar, a tablespoon of sea salt, a large bowl, a large saucepan and several jars with lids for storage.
First, slice the peppers, and put them aside. Bring a large pot of water to a boil, and place a large bowl of ice water next to the stove. Then, boil half of the sliced peppers for two minutes. Remove them from the boiling water with a slotted spoon, and transfer them to the bowl of ice water to cool down. Repeat the process with the remaining pepper slices.
Once the peppers are boiled, divide them into canning jars, and leave enough room for the vinegar mixture. Then, boil the vinegar, water, sugar and salt together in a saucepan for two minutes. When the mixture is ready, carefully pour it into the jars containing the sweet peppers. Place lids on the jars, and refrigerate them. They are ready to serve in 24 hours.