Source: Enlitened Kosher Cooking by Nechama Cohen

Pickled sour peppers.

Servings

6 small green bell peppers (light green in color)
2 small red bell peppers
0.5 red hot chile peppers (optional)
8 medium garlic cloves , peeled and sliced
0.33 cup vinegar
1 cup cold water
1 tsp salt
0.5 oz pickling spice
1 tsp sweetener (sugar substitute)

1 Cut peppers in half and clean out the seeds.
2 Place in a pot and fill to the top with water. Cook until soft.
3 Pour out water and cut peppers into thin strips. Put in a jar with the garlic.
4 Make a solution that is one-third vinegar and two-thirds water, with 1 teaspoon salt per cup of water. Add pickling spice and sugar substitute.
5 Let the peppers marinate in the solution for 2 days before serving.

For faster pickling, add a slice of apple or dry bread in cheesecloth to the jar. Remove when the peppers are ready.