Sweet red peppers and onions pickled in a light flavorful brine. Serve on burgers or along side of grilled meats
Slice peppers and onion very thin and place in jar.
In a small sauce pan, bring vinegar, water, garlic, sugar, salt, mustard seeds, bay leaf and red pepper flakes to a boil.
Discard garlic and pour pickling liquid over peppers. Seal jar. Let cool and store in fridge. Will keep for up to 1 month.