To make quick pickled peppers, gather 1/2 pound of fresh jalapeños and one red bell pepper. Prepare the peppers by slicing the jalapeños thinly, removing the membranes and seeds, if desired, to remove some of the spiciness. Also remove the seeds and membranes from the bell pepper and chop it.
Peel and smash two whole cloves of garlic and place it into a 28-ounce jar along with the peppers. Combine 1 cup of apple cider vinegar, 1 cup of water, 2 tablespoons of honey and 1 teaspoon of salt in a small saucepan. Bring the ingredients to a near-boil over medium heat, stirring occasionally. Make sure the ingredients are well-mixed and the honey is incorporated with the vinegar and water.
Remove the liquid from the heat and pour it into the jar with the peppers and garlic. Use a spoon or butter knife to press the peppers down and make sure they're tightly packed with no air pockets. Let the pickles cool down in the open jar until they reach room temperature. At that point, screw on a lid and refrigerate. The pickles are ready to enjoy upon becoming cold and crisp. Store the pickles in the refrigerator for up to 60 days or until they appear spoiled.