If you love the briny taste of pickled peppers, but loathe the long canning process that comes ... just load up a jar with peppers, pour in the hot brine, let it cool, and refrigerate for up ...

Place the pepper rings into a clean, small jar (about 16 ounces), packing them tightly but not smashing them. Carefully pour the hot brine over the peppers, ensuring they are fully submerged.