Quick Pickled Peppers

• 3/4 lb bell pepper (mix of red green orange or yellow)
• 2 1/2 cups rice vinegar
• water
• 3 garlic cloves, peeled and lightly smashed
• 2 teaspoons kosher salt
• 1 tablespoon sugar
• 2 teaspoons dried oregano
• 1/2 teaspoon whole black peppercorn
• 1 small onion, cut into 1/4 inch slices
• 2 small red chilies (optional)

1. Cut peppers into 1/2 inch strips, lengthwise.
2. In a medium saucepan, simmer the vinegar, 2 cups of water, garlic, salt, sugar, oregano, peppercorns, onion, and dried chilies, if using, until fragrant, about 3 or 4 minutes.
3. Blanch peppers in a pot of boiling water until they begin to soften and lose a little color, about 2 to 3 minutes; drain peppers and pat dry.
4. Place peppers, in a nonreactive container or canning jars, pour vinegar mixture over them to cover; seal tightly and refrigerate for at least 8 hours.

bell pepper, rice vinegar, water, garlic, kosher salt, sugar, oregano, whole black peppercorn, onion, red chilies

Taken from www.food.com/recipe/quick-pickled-peppers-411058 (may not work)