Pickled Peppers

• 4 red bell peppers, stemmed, seeded and cut into 1/2-inch-wide strips
• 4 yellow bell peppers, stemmed, seeded and cut into 1/2-inch-wide strips
• 4 green bell peppers, stemmed, seeded and cut into 1/2-inch-wide strips
• 3 cups white vinegar
• 3 cups sugar
• 2 tablespoons kosher salt
• 5 cloves garlic
• 5 teaspoons olive oil

1. Sterilize jars: wash 5 pint (2-cup) canning jars with new 1- or 2-piece lids in hot, soapy water and rinse well.
2. Place jars on a rack in a large kettle.
3. (Jars should not touch the bottom of the kettle.)
4. Fill kettle with water until jars are completely covered.
5. Bring to a boil and boil 15 minutes.
6. Leave jars in the hot water, removing them with tongs as you fill them.
7. Place lids in a large saucepan and cover with water.
8. Bring to a boil and boil 5 minutes.
9. Leave lids in hot water, taking them out as you need them.
10. Bring a large kettle 1/4 full of lightly salted water to a boil and add the peppers.
11. Simmer until tender, about 10 minutes.
12. Drain and set aside.
13. Return kettle to the heat and add the vinegar, sugar and salt.
14. Bring to a boil, stirring, and add the peppers.
15. Return to a boil.
16. Place 1 clove of garlic and 1 teaspoon of olive oil in each jar and pack the peppers gently into the jars, leaving about 1/4inch of space below the lip.
17. Pour enough liquid into the jars to cover the peppers.
18. Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
19. Fill a large kettle fitted with a rack halfway with water and bring to a boil.
20. Meanwhile, bring a teapot full of water to a boil.
21. Place the filled jars on the rack (they must not touch -- work in batches if necessary) and pour in boiling water from the teapot until jar tops are covered by 2 inches.
22. Bring to a boil and boil 10 minutes.
23. Using tongs, remove jars from the kettle.
24. Using potholders, tighten lids.
25. Allow to cool.
26. Store in a cool, dark place.

red bell peppers, yellow bell peppers, green bell peppers, white vinegar, sugar, kosher salt, garlic, olive oil

Taken from cooking.nytimes.com/recipes/7955 (may not work)