Pickled Onions with Sweet Bell Peppers

• 8 whole black peppercorns
• 2 teaspoons dried Mexican oregano, toasted (page 161)
• 2 bay leaves
• 2 whole cloves
• 3 cloves garlic
• 2 cups water
• 2 cups distilled white vinegar
• 2 1/2 teaspoons kosher salt
• 1 1/2 tablespoons sugar
• 2 red onions, very thinly sliced
• 1 sweet red bell pepper, cored, seeded, and thinly sliced
• 1 sweet yellow bell pepper, cored, seeded, and thinly sliced

1. To prepare the pickling liquid, place the peppercorns, oregano, bay leaves, cloves, and garlic in cheesecloth and tie into a pouch.
2. In a saucepan, place the seasoning bundle, the 2 cups water, vinegar, salt, and sugar and simmer over medium-low heat for 30 minutes.
3. Remove and discard the seasoning pouch.
4. Add the onions and bell peppers to the pickling liquid and bring to a boil over medium-high heat.
5. Remove from the heat when the liquid comes to a boil.
6. Transfer to a container.
7. The vegetables will keep in the liquid for about 1 month in the refrigerator.

black peppercorns, oregano, bay leaves, cloves, garlic, water, white vinegar, kosher salt, sugar, red onions, sweet red bell pepper, sweet yellow bell pepper

Taken from www.epicurious.com/recipes/food/views/pickled-onions-with-sweet-bell-peppers-394031 (may not work)