Roast the peppers using your preferred method (BBQ, broiler, or pan.)
Once charred, place them in a bowl, cover, and let steam for 10 minutes. Peel off the skins, remove the tops and seeds, and slice them as desired.
In a pot over medium heat, combine apple cider vinegar, white vinegar, water, salt, and sugar. Stir until the sugar and salt dissolve, then remove from heat.
In a mason jar, layer the roasted peppers with garlic slices and fresh thyme. Pour the pickling liquid over the peppers, ensuring they are fully submerged.
Seal the jar and refrigerate. The pickled peppers will last at least two weeks in the fridge.
