Add all of the sliced mini peppers to an 8-ounce jar.

Into a small-size saucepan over medium-high heat, add white wine vinegar, water, sugar, sea salt, and crushed red pepper flakes. Bring just to a boil then remove from heat.

Pour the vinegar mixture into the jar with the sliced peppers.

Seal the jars with a lid or plastic wrap, and let cool to room temperature.

Refrigerate for at least 24 hours before serving.