Step 1Place the prepared vegetables into a 2-quart glass jar with a lid or a medium glass bowl.
Step 2In a medium saucepan, heat the rice vinegar, water, sugar, salt, garlic, peppercorns and red chile peppers to boiling. Pour the hot vinegar mixture over the vegetables to cover.
Step 3Let the vegetables cool to room temperature and cover the jar or bowl with a lid or plastic wrap. Let the mixture stand 2 to 3 hours or overnight.
Step 4Use a slotted spoon to remove the vegetables from the vinegar mixture to a plastic container with a lid. Seal tightly before packing. To serve on the trail, use the container as a serving bowl and hikers can help themselves.