Refrigerator Pickled Peppers

12  cups		chili peppers you can use any type of pepper here. The amount will vary depending on how you chop them
2  cups		white vinegar
4		garlic cloves chopped
3  tablespoons		black peppercorns
1  teaspoon		cardamom seeds
1  tablespoon		ginger
2		bay leaves
2  tablespoons		pickling salt

Tip: Click on the ingredient links to learn the nutritional information for all the Refrigerator Pickled Peppers ingredients. The serving size for any ingredient in Refrigerator Pickled Peppers may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Wash and dry the chili peppers. Cut the large ones up into small chunks or slice them into rings. Any small peppers you can leave whole, but poke holes in them to the pickling solution can enter the peppers. Pack them all into a sterilized quart jar.
To a pan, add all remaining ingredients. Stir.
Heat and bring to a quick boil, then reduce heat and simmer about 20 minutes.
Pour the hot brine into the jar, over the peppers, and seal with a sterilized, tight lid. Cool and refrigerate.
Let the peppers sit a week or two before using so they can get nicely pickled, though they are fine to eat right away. It is best to wait!
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