Place all the ingredients in a sauce pan EXCEPT the peppers and peppercorns.
Bring to simmer and stir on and off for 1 minute.
While liquid is simmering, place all the cherry bell peppers into a clean and dry quart jar with a tight lid. (I use the white plastic Bell canning jar lids instead of the metal two-piece lids.)
Pour hot liquid into jar, entirely submerging all of the bell peppers. Drop in peppercorns.
Let jar cool significantly on the counter before putting the lid on and putting it into the refrigerator. When it has cooled enough, store in refrigerator. Eat after the peppers have 5-7 days to become pickled. Enjoy!