Pickled Roasted Peppers

• 1 cup white wine vinegar
• 1/2 cup apple cider vinegar
• 1 clove garlic, thinly sliced
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 2 red bell peppers, roasted (see Notes, page 22) and thinly sliced
• 2 yellow bell peppers, roasted (see Notes, page 22) and thinly sliced
• 1 tablespoon finely chopped fresh oregano leaves

1. Combine the vinegars, garlic, sugar, and salt in a small saucepan over high heat.
2. Boil until the sugar has dissolved.
3. Remove from the heat and let cool to room temperature.
4. Put the peppers and oregano in a medium bowl, add the vinegar mixture, and stir to combine.
5. Cover and refrigerate for at least 4 hours and up to 2 days.

white wine vinegar, apple cider vinegar, clove garlic, sugar, kosher salt, red bell peppers, yellow bell peppers, oregano

Taken from www.epicurious.com/recipes/food/views/pickled-roasted-peppers-375958 (may not work)