1pound green and/or red bell pepperscut into long strips then cut in halves or thirds
1mediumonioncut in half, then skinny wedges
3mediumjalapeno peppersseeded and cut in thin slices
1 quartcider vinegar
1 1/2cupswater
1cupsugar
2tablespoonspickling spice
2teaspoonsbasil
1teaspoonoregano
1teaspoonpeppercorns
2clovesgarlic
1teaspoonsalt
Instructions
Cut all vegetables and combine in a large bowl.
In a large sauce pot, combine remaining ingredients and bring to a boil.
Reduce heat to simmer, add vegetables and cook until just tender.
If not processing jars, continue cooking another 10-15 minutes. Scoop into jars. Let cool then refrigerate for at least 4-5 days before serving.
To process jars: Pack vegetables into pint jars leaving 1/4 inch headspace. Cover with liquid. Remove bubbles and adjust 2 piece lid. Process in boiling water canner for 20 minutes.