¾ cupmini peppersI leave them whole; you can cut them in half
For the brine:
¾cupwhite wine vinegar
1tablespoonDiamond Crystal kosher salt
Place the vegetables in a 20-ounce glass jar or in a lidded glass storage container. Make sure it's made from a thick glass that can withstand near-boiling water. Pack the vegetables in tightly, leaving ½-inch of space at the top.
Prepare the brine: Combine the remaining ingredients in a small saucepan. Stir to dissolve the salt and the sweetener. Bring the mixture to a boil over high heat.
Allow the brine to slightly cool, then pour it over the vegetables. It helps to pour the brine from the saucepan into a measuring cup, then use the spout to pour it into the jar. The brine should cover the vegetables completely. If it doesn't, you'll need to make more.
Close the jar tightly, cool to room temperature (about 30 minutes), then refrigerate the pickles for 6 hours or overnight.
In the nutritional info, I assumed that the vegetables absorb ½ of the vinegar and the salt. This is just a rough estimate, though.