Pickled Peppers

4 large plump red bell peppers

1 large yellow or orange bell pepper

1 or 2 small onions, ends trimmed, then halved vertically

2 garlic cloves

Several sprigs of fresh thyme or oregano, or 2 bay leaves

2 cups white-wine vinegar

2 teaspoons pickling salt or 2 heaping teaspoons kosher salt

Slice the red and yellow peppers into 3/4-inch-wide strips,
discarding the seeds and cores. Arrange the pepper strips,
onions, garlic, and the herbs attractively in 2 sterilized pint
jars. Combine the vinegar and salt with 1 cup of water, dissolve
the salt, and pour the mixture over the peppers. Cover and
refrigerate the peppers for at least 5 to 6 days.

The peppers keep well for months.