Quick Pickled Peppers - cooking recipe

Ingredients

3/4 lb bell pepper (mix of red green orange or yellow)
2 1/2 cups rice vinegar
water
3 garlic cloves, peeled and lightly smashed
2 teaspoons kosher salt
1 tablespoon sugar
2 teaspoons dried oregano
1/2 teaspoon whole black peppercorn
1 small onion, cut into 1/4 inch slices
2 small red chilies (optional)

Preparation

Cut peppers into 1/2 inch strips, lengthwise.
In a medium saucepan, simmer the vinegar, 2 cups of water, garlic, salt, sugar, oregano, peppercorns, onion, and dried chilies, if using, until fragrant, about 3 or 4 minutes.
Blanch peppers in a pot of boiling water until they begin to soften and lose a little color, about 2 to 3 minutes; drain peppers and pat dry.
Place peppers, in a nonreactive container or canning jars, pour vinegar mixture over them to cover; seal tightly and refrigerate for at least 8 hours.