Peppers in vinegar Romanian Style

Wash the peppers thoroughly under cold running water, then pat them dry. Leave them whole or halve them lengthwise and remove the seeds and membranes if desired.

Sterilize your glass jars and lids by submerging them in boiling water for at least 10 minutes, then remove them carefully and allow them to air dry on a clean towel.

In a medium saucepan, combine the water, vinegar, honey, and sugar over medium heat, stirring until the honey and sugar are fully dissolved. Bring the brine to a gentle boil.

Remove the brine from the heat and allow it to cool slightly for about 5 minutes so it does not damage the jar seals.

Pack the prepared peppers tightly into the sterilized jars, layering fresh tarragon sprigs between and around the peppers to distribute the herb evenly.

Carefully pour the warm brine over the peppers, ensuring they are fully submerged and leaving about half a centimeter of headspace at the top of each jar.

Seal the jars tightly with their lids, then turn them upside down for 5 minutes to help create a vacuum seal, then turn them right side up and allow them to cool completely at room temperature.

Store the sealed jars in a cool, dark place for at least 7 days before opening to allow the flavors to fully develop and the peppers to properly pickle.