Pickled Peppers

Step 1: Using a paring knife, make 3 to 4 (1/2-inch) vertical slits in each pepper. Pack the peppers and bay leaf tightly in a 1-quart jar, leaving about 1/2 inch of room at the top of the jar.

Step 2: Make the brine: Toast the mustard seeds and peppercorns in a small saucepan over medium heat until fragrant, about 2 minutes. Add the vinegar, water, sugar, and salt, whisk to dissolve the sugar and salt, and bring to a rapid simmer. Immediately pour the brine over the peppers, making sure to cover them completely (not all of the brine will fit in the jar). Place the remaining brine in a small heatproof container. Let the peppers and the reserved brine cool to room temperature, about 1 hour.

Step 3: Cover the jar of peppers and the container of reserved brine with tight fitting lids. Shake the jar of peppers or turn it upside down to evenly distribute the brine and spices, then place it in the refrigerator for at least 2 days, preferably 1 week before using.

Step 4: Store the reserved brine in the refrigerator. Check the brine level in the jar periodically to make sure the peppers are completely submerged, topping it off as necessary with the reserved brine. The pickled peppers can be kept in the refrigerator for up to 1 month.