Source: Enlitened Kosher Cooking by Nechama Cohen

Sweet and sour colorful peppers.

Servings

1 chopped green bell peppers , seeded and sliced
1 medium red bell peppers , seeded and sliced
1 medium bell peppers , orange, seeded and sliced
1 medium bell peppers , yellow, seeded and sliced
3 scallions , sliced
4 medium garlic cloves , peeled and sliced
3 tbsp vinegar
3 tbsp cold water
0.5 tbsp black peppercorns
1 bay leaf
3 tbsp sweetener (sugar substitute) (equal to 3 tablespoons sugar)
1 pinch salt and pepper (to taste)

1 Place the prepared peppers, scallions and garlic in a tall glass jar.
2 Mix together the rest of the ingredients. Pour them over the vegetables in the jar. Cover and refrigerate at least 1 day before using. If you need them the same day, place the jar in the strong sun and refrigerate as soon as contents are sour or pickled. For a sharper version, add 3 hot peppers.

Peppers should be firm, smooth and shiny. The skins should be bright and unwrinkled, the stems green. (Shape does not affect flavor.)