Pickled Red/Green/Yellow/Orange Peppers

2 cups water

1 cup distilled white vinegar

⅔ cup white sugar

½ tps kosher salt - to taste

3 to 4 red bell peppers or green peppers, or yellow peppers or orange peppers (or all), cut into strips

¼ tps red pepper flakes (optional)

1 clove garlic, crushed (optional)

Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil.

Add peppers to the boiling mixture.

Bring to a boil.

Reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.

Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

Makes 1 lg jar of peppers. Use half recipe for smaller jars. Some liquid may be leftover.

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